Name: Meatloaf al Italiano
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil, or as needed - 1 tablespoon; Chopped mushrooms - 1 cup; Chopped red bell pepper - ½ cup; Finely chopped onion - ½ cup; Garlic, minced - 1 clove; Italian-seasoned bread crumbs with Romano cheese - ½ cup; Italian parsley, finely chopped - 3 sprigs; Egg - 1 large; Italian seasoning - 1 teaspoon; Ground pork - 11 ounces; Lean ground beef - 18 ounces; Tomato sauce - ¼ cup; Dijon mustard (such as Maille®) - 1 teaspoon; Dark brown sugar - 1 teaspoon; White vinegar - 1 teaspoon

Ingredients for - Meatloaf al Italiano

1. Olive oil, or as needed 1 tablespoon

2. Chopped mushrooms 1 cup

3. Chopped red bell pepper ½ cup

4. Finely chopped onion ½ cup

5. Garlic, minced 1 clove

6. Italian-seasoned bread crumbs with Romano cheese ½ cup

7. Italian parsley, finely chopped 3 sprigs

8. Egg 1 large

9. Italian seasoning 1 teaspoon

10. Ground pork 11 ounces

11. Lean ground beef 18 ounces

12. Tomato sauce ¼ cup

13. Dijon mustard (such as Maille®) 1 teaspoon

14. Dark brown sugar 1 teaspoon

15. White vinegar 1 teaspoon

How to cook deliciously - Meatloaf al Italiano

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

2 . Stage

Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Set mixture aside and let cool.

3 . Stage

Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well. Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.

4 . Stage

Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.

5 . Stage

Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf. Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes, until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and drain excess oil.