Italian Meatloaf
 Think of this Italian meatloaf as one big giant meatball, packed with familiar flavors but on a grander, more satisfying scale. Ingredients 1 small onion, cut into 1-inch pieces 1 carrot, cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces 3 garlic cloves 2 tablespoons olive oil 2 large eggs ¼ cup finely chopped fresh basil 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon Worcestershire sauce 2 pounds meatloaf mix (or use 1½ pounds 85% lean ground beef plus ½ pound ground pork) ⅔ cup Italian-style bread crumbs ¾ cup grated Parmigiano-Reggiano ¾ cup marinara sauce, plus more for serving 1 small onion, cut into 1-inch pieces 1 carrot, cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces 3 garlic cloves 2 tablespoons olive oil 2 large eggs ¼ cup finely chopped fresh basil 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon Worcestershire sauce 2 pounds meatloaf mix (or use 1½ pounds 85% lean ground beef plus ½ pound ground pork) ⅔ cup Italian-style bread crumbs ¾ cup grated Parmigiano-Reggiano ¾ cup marinara sauce, plus more for serving Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.) Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm. In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce. Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined. Form the meat mixture into a 9x5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides. Bake for 65 for 70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired. Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle. You can also freeze the meatloaf for up to 2 months before baking. Wrap the shaped loaf tightly in plastic wrap, then in foil. Add the marinara sauce after defrosting, when you are ready to bake and serve. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.) Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm. In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce. Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined. Form the meat mixture into a 9x5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides. Bake for 65 for 70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired. Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle. You can also freeze the meatloaf for up to 2 months before baking. Wrap the shaped loaf tightly in plastic wrap, then in foil. Add the marinara sauce after defrosting, when you are ready to bake and serve. Nutrition Information Powered by Per serving (6 servings) Calories: 585 Fat: 42g Saturated fat: 15g Carbohydrates: 15g Sugar: 4g Fiber: 2g Protein: 35g Sodium: 966mg Cholesterol: 180mg Per serving (6 servings) Calories: 585 Fat: 42g Saturated fat: 15g Carbohydrates: 15g Sugar: 4g Fiber: 2g Protein: 35g Sodium: 966mg Cholesterol: 180mg