Ingredients:
1 small onion, 1 carrot, and 1 celery stalk, all cut into 1-inch pieces
3 garlic cloves
2 tablespoons olive oil
2 large eggs
¼ cup finely chopped fresh basil
1 teaspoon salt, ½ teaspoon freshly ground black pepper, and 1 tablespoon Worcestershire sauce
2 pounds meatloaf mix (or combine 1½ pounds 85% lean ground beef with ½ pound ground pork)
⅔ cup Italian-style bread crumbs
¾ cup grated Parmigiano-Reggiano and marinara sauce (plus extra for serving)
Let’s Get Cooking!
Prepping the Veggies: In a food processor (or by hand if you prefer an authentic touch), finely chop the onion, carrot, celery, and garlic.
Sauté Away: Heat olive oil over medium heat in a skillet, introducing the chopped veggies until they turn soft and translucent (~8 minutes). Allow them to cool.
Crafting the Mix: Whisk eggs in a large bowl, blending in basil, salt, pepper, and Worcestershire sauce. Incorporate the meatloaf mix, bread crumbs, Parmigiano-Reggiano, and marinara sauce, and conclude with the cooled veggies.
Shape It Up: Mould the mixture into a loaf on a parchment paper-lined baking sheet or within a lightly greased loaf pan.
Baking: Preheat the oven to 375°F (190°C). Bake for approximately 1 hour, ensuring it’s cooked thoroughly.
Savor Every Bite: Permit the meatloaf to rest for 10 minutes before slicing. Serve adorned with additional marinara sauce and perhaps a sprinkle of extra Parmigiano-Reggiano!
