Meatloaf Parmesan Recipe (2024)

Do you know where I can get an oval tin like that in the photo? Ours went missing during our moving and we haven't been able to fins a replacement. Thanks.

Ground turkey, instead of veal, is a good way to go here. (If you crave more richness, use a bit of heavy cream with the milk.) Gruyere is a very good substitute for pecorino, which can be both chalky and extra-salty. Broccoli rabe is a bitter ingredient you will have to explain to any children who might be dining with you.

Add cablabrian chili to the tomato sauce.

At what point do we remove the bay leaves, which are inedible and likely to cause choking?

I just covered it loosely with foil. Then in the last 10 minutes or so, I removed the foil and turned on the broiler to brown the top.

Re this in my previous notes: "2) Sauce - per recipe. But didn't pour all of it over.".The reason was I was pretty sure the baking loaf would throw off more fat & protein "ooze" than I'd want to use as 'spoon over'. That turned out to be so. The sauce is essential in baking this, but for us the decision to leave some of it to heat and serve separately was the right one. Discarded most of sauce in pan.

This is really delicious - although I have been doing this for years. I am surprised this concept is just surfacing. It is very versatile to adjust to your own tastes and what you have available in the pantry. Add some bell peppers for instance. Now for the BONUS! For those of you with leftover eschewing people in your household - When leftover this makes fantastic meatballs or cubes for another meal over pasta for instance.

This is the best meatloaf I’ve ever made. It is holiday or dinner party worthy. I made a few changes: I used ground turkey and ground beef, Gruyere instead of Parm in the meatloaf, grated and thoroughly dried zucchini instead of spinach and cooked the sauce in the crockpot on low until I was ready for it. Makes every other meatloaf seem so ordinary. If I was forced to add a negative note, it would be that the prep is bit time consuming.

I had trouble getting the amounts correct - one ounce of grated cheese was nowhere near 1 cup and 1/2 cup of breadcrumbs was way way too much. I ended up going with what felt right and it actually came out pretty good. I was able to use the leftovers to make pizza. I made some dough, used a bit of the leftover tomato sauce and crumbled up some of the leftover meatloaf on top of the mozzarella - delicious!

Distracted cooking for two that led to “Woah” at first bite: 1 lb of turkey & made the full amount of sauce. Accidentally used the full amount of fennel, and it was not too much;omitted parsley & basil, was liberal with oregano, and used white pepper & a loaf pan. Realized I hadn’t incorporated my veg (spinach), so layered that on top of loaf, then sauce, cheese, breadcrumbs.

Also…the sauce…totally worth making! We usually have homemade, long simmered marinara in the freezer, but I was curious and followed the sauce recipe exactly except for an extra clove of garlic & a liberal amount of red pepper—its brightness was perfect for the meatloaf & I’m craving it first thing in the morning! Definitely will serve w/pasta next time! Served with roasted cauliflower, green beans, and Brussels sprouts this first time.

Grated, pre salted and squeezed zucchini, blitzed mushrooms, even chopped and sautéed bell peppers could replace the broccoli rabe. The problem is the oozing of protein.

This was really good. More like amazing for Meatloaf. Wow. I used all grass fed beef, fresh spinach, shredded zuchinni and added half a bulb of fresh fennel to the meatloaf. I didn't dry the zuch, I never have in the past and put in burgers etc. For the sauce I used a home canned marinara sauce and added the rest of the fresh fennel to the onion, garlic with a drizzle of balsamic. I topped the meat with basil bay leaves. Precooked meat for 30 mins drained before topping with sauce n cheese.

Buonissimo! OK, not classic Italian, but family and friends loved it. Served it with polenta (but not sure I had to). It is a large meal, so also very good as a leftover.

Excellent, though a bit complicated.

Delicious. I used one pound of Italian sausage and one pound of beef. I cooked the loaf in a meatloaf pan without sauce. I served it on thin spaghetti with sauce and cheese. Thanks to a commenter, I used dried zucchini instead of broccoli.

I really like Tanis recipes, but the flavors in this recipe don’t work for me. Poor effort to final result ratio IMO.

Thank you, David Tanis. Very good. I followed recipe for sauce but tripled garlic. Similarly, I followed recipe for meatloaf but divided meatloaf mixture into 4 small aluminum (disposable) loaf pans and baked each until internal temp reached 150F. I served 1 mini meatloaf tonight w sauce. I've frozen remaining 3 loaf pans (pre-baked) w 2/3 sauce for cold rainy winter nights when there's little else in house.

A little involved but such a great meatloaf. Worth the trouble. Followed recipe exactly.

This takes SO much longer than the timings here. Don't follow the numbers, unless you want undercooked ground meat.

Best meatloaf ever.

Was in a rush, so spooned jarred Pepper and Eggplant spread over the top. Doesn't have as much salt as tomato sauce, but it worked fine and gave a nice tang to the dish.

This was really good! I used black olives instead of green since that's what I had on hand during a pandemic. The day after, it made a delicious meatloaf sandwich too.

Outstanding as is. Hands down the best meatloaf I have ever made and had.