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Published on February 24th, 2014 | by Kristen Swain

41

Oh Yum! Parmesan Meatloaf

I browse Pinterest a lot and came across a photo of a yummy meatloaf. It sounded so good, I thought I could try to create my own version of it, adding ingredients to my basic meatloaf recipe. All the topping sounded so good, and I just thought a cheesy saucy topped parmesan meatloaf sounded perfect for a cold winter night’s dinner. We didn’t even need the typical mashed potatoes, just a salad and some steamed veggies made the perfect dinner.

Parmesan Meatloaf - CreativeMeInspiredYou.com

I typically do not put the red sauce on my meatloaf, we just don’t enjoy that, but a couple strips of bacon are totally delicious. However, this was different and I thought it would probably be super yummy!

Parmesan Meatloaf - CreativeMeInspiredYou.com

Ingredients

I used

1lb of ground turkey

1 lb of ground pork

2 eggs

1 cup of bread crumbs- italian style

3 tablespoons of italian seasoning

1/4 cup parmesan

1 tablespoon chopped garlic

1 tablespoon worchestershire sauce

1 tablespoon parsley

S&P

1 jar spaghetti sauce

1/2 cup mozzerella cheese shredded

Combine all the ingredients except for the spaghetti sauce and mozzarella cheese and mix well, but do not mix to death, as it makes the meat tough. Put the mixture into a pan, or form a loaf on a baking pan. I prefer a baking pan so that there is more crispy crust. Pour about 1/2 the jar of sauce over the meatloaf.

Cook in a 400 degree oven about 30 minutes. Top with mozzarella cheese, and add a little more of the spaghetti sauce. Add parsley over top of the cheese.

Parmesan Meatloaf - CreativeMeInspiredYou.com

Put back into oven and allow the cheese to melt and lightly brown, about 10 more minutes.

Parmesan Meatloaf - CreativeMeInspiredYou.com

Parmesan Meatloaf - CreativeMeInspiredYou.com

Enjoy!

kris

 



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41 Responses to Oh Yum! Parmesan Meatloaf

  1. Amanda says:

    Is it parmesan or mozarella?

  2. Karen says:

    Did you add the whole jar of spaghetti sauce into the meat mixture? Then it says to add more, so I didn’t know if you actually used more than one jar – and what size jar? The large size?

    • says:

      Hi Karen, it’s just up to you to decide how much spaghetti sauce, I use a regular sized jar or can at least 24 oz in size. It just depends on how saucy you want it, and how big your meatloaf is. It says use 1/2 the jar, then add a little ( or a lot) to the end!
      kris

  3. Pingback: Low Carb Parmesan Meatloaf THM-“S” | twoforonetwins

  4. Kim says:

    Is it ground pork sausage or just ground pork? I’m not sure where exactly to find that.

    • says:

      Hi Kim, it’s ground pork, but if you cannot find it in your grocery store, you could use a mild italian sausage without the casings, it would be super yum!
      kris

    • Jenny D says:

      I found some at Walmart with the pork chops and such. I will be making this tomorrow!

  5. Heather says:

    Do you add the sauce into the meat mixture before it is made into the loaf or do you just poor it over before baking?

    • says:

      Hi Heather, I add some on top of the meat when I put it in the oven, then top it again when I add the cheese on top of the meatloaf.
      Thanks!
      kris

  6. Donna says:

    Hi, this looks A-MAZZZZING! A couple of questions though. First, I don’t see the mozzarella cheese listed in the ingredients, how much mozzarella? Then, at the end, I don’t see how long to leave it in the oven after the mozzarella has been put on top. How long do we leave it in the oven the second time around?

    Thank You!!!! Can’t wait to try this! :)

    • says:

      Hi Donna, I added that info into the post, sorry I missed those details! 1/2 cup mozz. and top the meatloaf with it then melt and brown it for another 10 minutes or so. Just until the cheese is melty and a little browned!
      Thanks!
      kris

      • Donna says:

        Thank you!!! I have to admit that I am a little nervous about the length of time you have for cooking this. Every time I have made meatloaf, it takes at least 50 minutes. 30 minutes plus the 10 after the mozzarella is put on is correct?

        Thanks again, its on my menu for tonight!!! :)

        • says:

          Hi Donna, glad to hear you are trying this recipe, I hope it turns out deliciously for you! Yes, the times are correct.
          thanks!
          kris

  7. Alexandria says:

    I don’t eat pork. Could I double up on Turkey?

  8. Kristen says:

    What sides should I make with it?

  9. Sheri says:

    This was yummy! I will definitely make this again….thanks!

  10. Pingback: Turkey and bacon meatloaf | HannahLouise xx

  11. Skylar Miller says:

    Thanks for the great recipe! I had to cook mine for an hour and 15 min. I checked it twice at 40 min. and 1 hour and meat was still pink! I used all beef. Thought this might help others who try with just beef.

    Thanks again!

  12. Susie says:

    can you make this just using ground beef? If so, any variations? Like extra moisture? Thanks :)

    • says:

      Hi Susie, yes you can. I would add in a little more of the spaghetti sauce to keep it moist. And you may need to cook it longer with advice from another cook.
      Thanks!
      kris

  13. Loreal says:

    What would you recommend can be used as a substitute for the ground pork if someone doesn’t eat red meat? Should I just use 1lb of ground turkey and proceed by using 1/2 of the rest of the ingredients?

    • says:

      Hi Loreal, you can just add in the full amount of ground turkey, or chicken. And the size of the recipe is for about 6-8 people, so you could halve the recipe if you have less people to serve, or don’t want leftovers. We love a meatloaf sandwich!
      kris

  14. Leonora says:

    Hello, I am very excited to make this meatloaf! I do have a question, the recipes calls for Parsley. Does it have to be fresh Parsley or can I use the dry Parsley flakes? What do you use? Thank you!

  15. Janice says:

    Such a different twist to the traditional meatloaf and what a huge hit with my family … And friends!! Keeping this in my comfort food section of my cookbook!

  16. Pingback: 10 Homemade Meatloaf Recipes | HMR

  17. Kristin says:

    Wow! I just made this and it will now be my go to meatloaf recipe! It’s so good and the texture is so soft! The tomato sauce and cheese really make this one a hit! Thanks!

  18. Joan Fox says:

    The Italian meatloaf was amazing! It was like eating the best part of spaghetti! I will make this often.

  19. Mike says:

    I followed your recipe to the letter however when I took out of oven & cut into the meatloaf a large portion in center was pink & uncooked. Any suggestions? The parts that were done were excellent but we’re all hungry now & waiting for it to come out of oven again. I did use a foil baking pan, would have that maid any difference??

    • says:

      Hi Mike, sorry to hear that you had issues! What I can think of is that our ovens probably differ a lot in temps. I can suggest that you use a meat thermometer to make sure it is at least 155 degrees inside to ensure that it’s cooked well enough next time. Sounds like you could have added another 20-30 minutes cooking time.
      kris

  20. Dennis says:

    Great meatball loaf! Just finished dinner. I too had to add to the cooking time, was only at 140 degrees with the recommended time. Otherwise itwas perfect and is being added to our dinner rotation here!

  21. Valerie says:

    I just made this but just used the ground turkey and it was AMAZING!! I’m not a meatloaf lover but when I saw this recipe I had to try it and I’m glad I did. This will definitely be in my meal rotation.

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