This hearty dish brings classic comfort food together with vibrant Italian flavors for a delicious twist. It’s easy to make and perfect for a cozy family dinner any night of the week.
Start by heating your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan. In a skillet, warm up a tablespoon of oil over medium heat, then add the mushrooms, bell pepper, and onion. Cook them for about 3 to 4 minutes until they soften, stirring occasionally. Toss in the garlic and cook for another 30 seconds until you can smell that lovely aroma. Set the veggies aside to cool.
While that’s happening, grab a large bowl and combine the bread crumbs, parsley, egg, and Italian seasoning. Once the veggie mix has cooled, add it to the bowl and stir everything together. Then, gently fold in the ground pork and beef until everything is well mixed. Transfer the mixture to your prepared loaf pan and shape it into a loaf.
In a small bowl, whisk together the tomato sauce, Dijon mustard, brown sugar, and vinegar to make the glaze. Pop the meatloaf into the oven and bake it for 45 minutes. After that, take it out and brush the glaze all over the top. Put it back in the oven and keep brushing on the glaze every 10 to 15 minutes while it finishes cooking, which should take about another 30 minutes. You’ll know it’s done when the center isn’t pink anymore and a meat thermometer reads 160°F (70°C). Finally, take it out and drain off any extra oil before slicing and serving.
- Use fresh herbs like basil and oregano for the best flavor.
- Avoid overmixing the meat mixture to keep the loaf tender.
- Let the meatloaf rest for a few minutes before slicing to retain its juices.
This dish brings a fresh, flavorful spin to a classic comfort food. The blend of Italian herbs and spices adds a rich aroma and a delicious depth that makes every bite satisfying. It’s a great way to enjoy a hearty meal with familiar ingredients and a tasty twist.
Serve with a side of garlic mashed potatoes or roasted vegetables for a complete meal. A simple green salad with a light vinaigrette also pairs well and balances the richness of the meat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze slices individually by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to 2 months. Reheat gently to keep the meat moist.
