Italian Meatloaf
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Italian Meatloaf
10 lb. ground beef
5 cups seasoned bread crumbs
12 eggs
2 tsp salt
1 tsp white pepper
1/3 cup parsley
1/3 cup oregano
2 tbs. basil
2 tbs. thyme
Mozzarella cheeseIn a large bowl, mix beef, bread crumbs, eggs and seasonings. Spread mixture flat on a large surface. Cover with grated mozzarella cheese. Roll up like a jellyroll into large meat loaf. Cover with marina sauce and bake.
Chef that looks tasty. It might be a good thing to try and make at our family campout. Think it would work to cook it in the offset smoker?
hey vegetarians, my food poops on your food!
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Chef that looks tasty. It might be a good thing to try and make at our family campout. Think it would work to cook it in the offset smoker?
kyle I’m definitely gonna try to on my pellet smoker/grill. I do my venison meat loaf on it.
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Italian Meatloaf
10 lb. ground beef
5 cups seasoned bread crumbs
12 eggs
2 tsp salt
1 tsp white pepper
1/3 cup parsley
1/3 cup oregano
2 tbs. basil
2 tbs. thyme
Mozzarella cheeseIn a large bowl, mix beef, bread crumbs, eggs and seasonings. Spread mixture flat on a large surface. Cover with grated mozzarella cheese. Roll up like a jellyroll into large meat loaf. Cover with marina sauce and bake.
Chef thanks, that looks like a new project. What temps are you baking at?
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Italian Meatloaf
10 lb. ground beef
5 cups seasoned bread crumbs
12 eggs
2 tsp salt
1 tsp white pepper
1/3 cup parsley
1/3 cup oregano
2 tbs. basil
2 tbs. thyme
Mozzarella cheeseIn a large bowl, mix beef, bread crumbs, eggs and seasonings. Spread mixture flat on a large surface. Cover with grated mozzarella cheese. Roll up like a jellyroll into large meat loaf. Cover with marina sauce and bake.
Chef Thanks for sharing some of your recipes. I love meatloaf and will definitely try this, sounds delicious. I might try a mixture of ground pork and ground beef. First time though I will definitely follow your recipe so I can compare.
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Chef Thanks for sharing some of your recipes. I love meatloaf and will definitely try this, sounds delicious. I might try a mixture of ground pork and ground beef. First time though I will definitely follow your recipe so I can compare.
bocephus I actually think a pork & beef mixture would make a better product. I came up with this recipe for my restaurant. Using a 10# tube of 80/20 beef was just easier for my prep cooks to follow in the recipe.
I haven’t made this since I closed my restaurant, but have been wanting to make one for us at home. I think I will start out with a mix of 70% beef and 30% pork. About what I use in a good meatball.
AND… if anyone ever needs a recipe, I likely have one that I have made. Love to research different cuisines and master different foods of the world. In the process or mastering Middle Eastern Foods. Have nailed about 40. So far, very good. I like Indian a bit better, but it is very good.
A true Chef is always willing to share recipes and teach. It is the foundation of what French Chefs believe in. To have a recipe lost or a technique hidden is harmful to future generations.
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GWG8541 350 F I use a meat thermometer to about 155 F let rest. It rises to about the 160 F in about 10 minutes.
I served this with a side of angle hair pasta and garlic bread.
Now, taking about this, I’ll likely make one tomorrow.
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Chef that looks tasty. It might be a good thing to try and make at our family campout. Think it would work to cook it in the offset smoker?
kyle Absolutely should work on the offset. Can add that garlic bread in foil to go along with it.
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kyle Absolutely should work on the offset. Can add that garlic bread in foil to go along with it.
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This post is deleted!
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Adam Bauer Great looking dog
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Adam Bauer Since you are new here, please consider posting on the https://meatgistics.waltonsinc.com/topic/16/roll-call-start-here-first/936 Would love to welcome a new member to the Blue Team!
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Adam Bauer Since you are new here, please consider posting on the https://meatgistics.waltonsinc.com/topic/16/roll-call-start-here-first/936 Would love to welcome a new member to the Blue Team!
Chef You got every thing right except the color, everyone knows it is orange that people should join!
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GWG8541 350 F I use a meat thermometer to about 155 F let rest. It rises to about the 160 F in about 10 minutes.
I served this with a side of angle hair pasta and garlic bread.
Now, taking about this, I’ll likely make one tomorrow.
Chef I’m going to have to try it soon, it sounds great. Thanks again for sharing.
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Italian Meatloaf
10 lb. ground beef
5 cups seasoned bread crumbs
12 eggs
2 tsp salt
1 tsp white pepper
1/3 cup parsley
1/3 cup oregano
2 tbs. basil
2 tbs. thyme
Mozzarella cheeseIn a large bowl, mix beef, bread crumbs, eggs and seasonings. Spread mixture flat on a large surface. Cover with grated mozzarella cheese. Roll up like a jellyroll into large meat loaf. Cover with marina sauce and bake.
Chef I do a two/three meat (beef, pork and sometimes lamb) meatloaf with cheddar cheese, italian bread crumbs, sauteed mushrooms, onion and sweet peppers. one egg for each pound of meat and my bbq swauce topper. 1/2 way through the smoke @ 225 cabinet temp I suck out the fat juice and let her go in the pan. In the smoker till an IT of 155/157, then tent for a bit.
I got’ta do yours! Oh ya, Baby! gonna be an awesome weekend!
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when I make a meatloaf I top it with smoked bacon instead of tomato juice or catsup
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Chef You got every thing right except the color, everyone knows it is orange that people should join!
bocephus You are so funny __ or color blind! LOL
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Chef You got every thing right except the color, everyone knows it is orange that people should join!
bocephus I live in Ohio and still joined the Big Blue Team. Do you have any idea how hard it is for a Buckeye fan to go with anything Blue. Besides Bocephus starts with a “B” and rhymes with Blue. We gladly accept all orange converts.
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bocephus I live in Ohio and still joined the Big Blue Team. Do you have any idea how hard it is for a Buckeye fan to go with anything Blue. Besides Bocephus starts with a “B” and rhymes with Blue. We gladly accept all orange converts.
GWG8541 You really must be for team orange as no true Buckeye fan could go with anything blue. Besides you won’t even put team blue on your tag, it’s alright you can come out that you are truely a member of the great team orange. lol
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bocephus I actually think a pork & beef mixture would make a better product. I came up with this recipe for my restaurant. Using a 10# tube of 80/20 beef was just easier for my prep cooks to follow in the recipe.
I haven’t made this since I closed my restaurant, but have been wanting to make one for us at home. I think I will start out with a mix of 70% beef and 30% pork. About what I use in a good meatball.
AND… if anyone ever needs a recipe, I likely have one that I have made. Love to research different cuisines and master different foods of the world. In the process or mastering Middle Eastern Foods. Have nailed about 40. So far, very good. I like Indian a bit better, but it is very good.
A true Chef is always willing to share recipes and teach. It is the foundation of what French Chefs believe in. To have a recipe lost or a technique hidden is harmful to future generations.
-
GWG8541 You really must be for team orange as no true Buckeye fan could go with anything blue. Besides you won’t even put team blue on your tag, it’s alright you can come out that you are truely a member of the great team orange. lol
bocephus you must be seeing things, I’m Red White and BLUE all the way.
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