Russ usually eats whatever I put in front of him, preferring to be surprised, but every once in awhile he comes up with a request. When I was menu planning this weekend, he mentioned that we haven’t had meatloaf in a long time and that it sounded really good. I cringed inwardly.
As a general rule, I really dislike meatloaf. There have been a few occasions where friends have served it and I’ve really enjoyed it, but those have been few and far between.
Over the years, I have been trying to find a meatloaf recipe that I could even marginally enjoy. We’ve had dozens of meatloafs, but for 30 years it’s like a once a year thing. For some reason Russ liked them all, but I’ve never warmed up to meatloaf.
During this same discussion, Russ also asked me to make some Chicken Parmesan. Inspired, I decided to make a mash-up of the two which became Meatloaf Parmesan. The result was good enough to write down and make again. I could even be persuaded to take leftovers for lunch.
1 pound Ground Geef 1 pound Ground Pork 15 ounces Ricotta Cheese 2 Large Eggs 1 1/2 Cups Italian Style Bread Crumbs (I used Progresso brand) 1/2 medium yellow onion,grated or processed fine in food processor 1 Tablespoon Worchestershire Sauce 1/4 tsp. Garlic Powder Salt and Pepper to taste 32 ounces Marinara Sauce, divided (purchased or homemade) 1 1/2 Cups shredded Mozzarella 1/2 Cup shredded Parmesan
- Preheat ove to 375 degrees. Mix all ingredients up the salt and pepper. Add in 1/3 cup Marinara Sauce. Combine well and form into a loaf in a 13 X 9 pan.
- Cover with foil and bake for 30 minutes.
- Carefully remove dish from oven, remove foil, pour remaining Marinara Sauce on top. Add shrededded cheeses on top.
- Return to the oven and bake uncovered another 30-40 minutes until fully cooked and cheese is browned on top.
- Remove from oven and let rest for 5-10 minutes. Slice into squares, spoon reserved sauce from pan on top and serve.