TUSCAN MEATLOAF

Tuscan Meatloaf image

Provided by CulinaryQueen

Categories Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

2 lbs lean ground beef
10 large olives, sliced (green or black)
4 garlic cloves, minced
1 small red onion, diced
1 1/2 cups mozzarella cheese, diced
1/3 cup parmesan cheese, grated
3 tablespoons capers, coarsely chopped
3 tablespoons pickled jalapeno peppers, diced
2 tablespoons sun-dried tomatoes, diced
2 tablespoons balsamic vinegar
1 1/2 tablespoons kosher salt
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
nonstick cooking spray
1 tablespoon olive oil
2 cups tomato sauce

Steps:

Preheat oven to 375°F/190°C.
In a large bowl combine all the ingredients for the meatloaf. Mix well.
Spray a 12x4x4 inch loaf pan with non-stick cooking spray.
Transfer meat mixture to the greased loaf pan, pressing the meat firmly into the pan.
Brush top of meatloaf with olive oil.
Place pan onto a baking tray to catch any drippings. Bake in the center rack of oven, uncovered, for 60 to 80 minutes, until internal temperature is 160°F.
Remove from oven. Carefully drain excess fat and moisture from around the meatloaf.
Allow meatloaf to rest in pan for 5 minutes to set.
In the meantime, bring tomato sauce to a simmer over medium heat. Reduce heat to low and keep warm.
Transfer meatloaf onto a serving platter. Cut into 1 inch thick slices. Serve with warmed tomato sauce.