Italian Meatloaf

Meatloaf Carrot and Polenta
Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 6 servings


1 1/2slices white bread
3tablespoons milk
1/2 medium yellow onion, chopped
8ounces button mushrooms, chopped
1 1/2pounds ground chuck
1 egg
1/2cup grated Parmigiano Reggiano cheese
1/2teaspoon salt
Freshly ground black pepper
12 cherry tomatoes, cut into halves


  1. Preheat oven to 375F.
  2. Combine milk and bread. Soak 5 minutes. Combine bread mixture, onion, mushrooms, beef, egg, cheese, salt, pepper and half the tomatoes. Mix with your hands. Shape into a loaf and place in a baking dish. Scatter with remaining tomatoes. Bake 40 minutes or until meat registers 160F.

Serve with Fast and Creamy Polenta and Sauteed Carrots.

Nutritional Info *per serving

  • Calories 201
  • Fat 8g
  • Cholesterol 100mg
  • Sodium 410mg
  • Carbohydrate 7g
  • Fiber 1g
  • Protein 27g