Mario’s meatloaf

[5 Jun 2010 | By | 6 Comments]

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I am becoming a big fan of Mario. And enjoy borrowing his recipes. And maybe changing them a bit to my liking/ease.

And his meatloaf made my day. Actually not just any day; his meatloaf made our Easter. Since we were having guests for dinner, I made stuffed meatloaf in advance of Easter and tucked it away in my freezer. And THAT made me even happier. I am slowly, deliberately collecting a list of meals and shortcuts that come from-my-freezer. I find it helpful… do you?

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Whether a full blown meal like my lasagna, macaroni and cheese or now this meatloaf, I am ever-at-the ready for a table full of people… or a table full of hungry adolescents—since that is really what I am prepping for.

There are a lot of little sauces and stocks, bread crumbs, misc. prepped items and full-blown meals in my freezer. Now each time I find a new one to add, I feel that much more prepared to snag whatever is necessary to make meal-prep smooth and easy. Tell me, what is in your freezer?

Mario’s Meatloaf, and then some:
makes 6-8 servings.

1 LB ground beef (veal works too)
1 LB ground pork
2 cups fresh bread crumbs (I prefer making my own rosemary bread-crumbs and store bags of them in my freezer)
i cup freshly grated Pecorino or Parmesan
3 large eggs
Coarse Salt & Pepper
4 oz. spinach
2 carrots cut into 1/2 inch matchsticks
Drained, then chopped sundried tomatoes (stored in oil)
3 T flour
3 T bread crumbs
4-6 slices Prosciutto
6 slices or matchsticks of soft cheese (I used young pecorino, you could use Provolone, Jack, Mozzarella…)
rosemary
1/2 cup olive oil

Grab a big bowl and add: meats, bread crumbs, cheese, eggs, S&P. Mix thoroughly, cover and put in fridge. Oven 400; boil water, add some salt to water, set up an ice bath (bowl of cold water with ice) and cook spinach for less than a minute, then put in ice bath, then drain on paper towels. Do the same with the carrots, but cook for 5-6 minutes–ice bath–drain. Combine 3 T flour and bread crumbs and spread on piece of parchment—on counter. Roll meat mixture onto flour/crumb mix, into a 6×16 inch rectangle. Leaving 1 inch on both short ends, lay prosciutto, then spinach, cheese, tomatoes and carrots. USE parchment to help your roll up the meatloaf (the long way). Layer rosemary in bottom of baking dish, place meatloaf on a top and drizzle with olive oil. Bake 1 hour (internal temp 165). Remove from oven, and let meatloaf rest. Transfer pan juices to skillet and simmer to reduce. Season to taste—serve with slices of meatloaf.

p.s. slices of this meatloaf would be brilliant on top of smashed potatoes…

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6 Comments »

  • Chiara said (6 June 2010 at 3:25 am):

    Wow, this meatloaf looks soooo pretty and I bet it tastes really good too! I love the first picture where you can see all the ingredients before you roll it up!

  • The Italian Dish said (6 June 2010 at 6:22 am):

    My sister-in-law has been on me to make this very meatloaf – she says it’s wonderful. Now I can see why!

  • Margo said (7 June 2010 at 12:20 pm):

    I love ideas for meals/items that freeze well! At the moment I have the usual freezer standbys, peas, broccoli etc. I also have a batch of bran muffins portioned off into baggies for easy portioning for breakfast. They work great to just remove the desired packages the night before, then they are ready for consumption the next day. The only other make ahead item I have is a batch of pan cookies – chocolate chip – of course! – we froze what was left to enjoy later. I could sure use a meal to make and freeze for later, as nothing is handier.

  • Stefania said (9 June 2010 at 3:09 pm):

    It looks delicious! Gnam Gnam! Brava

  • Kayla said (2 July 2010 at 11:45 am):

    I made this! <—notice the exclamation? It was beautiful and fantastic and I felt like I had accomplished something when my family said it was good. I even made a few adjustments for our tastes-and it STILL worked. I love this recipe-and the method. Thank you!

  • The Showstopper or Meatloaf Roulade | the nonstick cook said (2 September 2010 at 6:35 am):

    [...] Mario’s Meatloaf makes 6-8 servings. [...]