Mama mia! This meal is always a crowd pleaser because it’s tangy, sweet and cheesy…YUM! I always serve my Italian meatloaf with roasted carrots because you can bake both at the same time which is a deal breaker if you’re in a time crunch or just plain lazy like me. Here’s what you’ll need:
-
1⅛ lbs Ground Beef
-
1 Egg
- ¾ lb Carrots
- 2 cloves Garlic
- 1¼ cups Panko Breadcrumbs
- ¼ cup Grated Parmesan Cheese
- 2 Tbsps Tomato Paste
- 3 Tbsps Ketchup
- 1 tbsp of Italian seasoning which is whole dried basil, oregano, rosemary, thyme and marjoram
Heat oven to 450 degrees. In a large bowl, combine the beef, egg, Italian seasoning, chopped garlic, tomato paste, breadcrumbs and cheese. Season with salt and pepper. Using your hands, gently mix until just combined. Transfer to one side of the sheet pan. Shape into a tightly packed loaf, about 10 inches by 2 inches. Evenly top with ketchup. Bake 10 minutes, or until lightly browned. Remove from the oven. Now, add the carrots drizzled with olive oil. Bake 18 to 20 minutes, or until the carrots are tender when pierced with a fork and the meatloaf is cooked through (an instant-read thermometer inserted into the meatloaf should register 165°F). Remove from the oven. Let rest at least 2 minutes. Mangia!
