Comfort food Meatloaf Italiano
When I look for a comfort recipe I think of meatloaf: my comfort food meatloaf Italiano is good as a main and great in sandwiches when left over. The problem is, they will lick the plates with this recipe.
In Italian we call it porpetone, but any way you look at it Meatloaf is comfort food. Porpetone in our Calabrese dialect refers to a large meatball stuffed with mozzarella and fried. Sometimes nonna would pour some hot piping marinara sauce over them. My mom makes them now and she has tweaked her recipe and they are to die for. ( I will share her recipe in another post.)
I am always looking for healthier versions of these foods; and so, I developed this carmelized meatloaf. The yummy is in the sauce that goes over it. To make it easier, I make one large meatloaf and add spinach for that added touch of colour, and of course to make it healthy.
the process
Combine the beef, pork, salt, pepper, garlic, Italian seasoning, bread crumbs, eggs and water in a bowl. You have to get your hands in there.
Take 2 pieces of wax paper and put the meat mixture on one and pat it down into a rectangle to fit my pan. Align the pan by the meat so that the shape will fit. Put the second piece of wax paper over the meat and smooth it out into an even rectangle.
Put the fresh spinach and mozzarella cheese down the centre and leave an inch border.
Use the wax paper to help roll the meat into a log. As I roll, I use the wax paper to help close up the seam at the top.
When is rolled I place it seam side up in the pan. I use the wax paper to move it over.
I use my hands to square it off and ensure that all the seams are pinched.
After 50 minutes, I take it out of the oven and pour the sauce over top. 
My secret ingredient for the sauce.
It is ready to go back into the oven for another 30 minutes.
Comfort Food Meatloaf
This meatloaf will be your go-to recipe for comfort.
Ingredients
- 1 lb beef
- 1 lb pork
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 clove of garlic minced
- 1 tbsp Italina seasoning
- 1/2 cup bread crumbs
- 1/4 cup water
- 3 cups baby spinach raw and remove stems
- 9 pieces of in mozzarella cut in 1/2 inch strips
Instructions
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Mix all the ingredients except the spinach and the mozzarella strips.
Form a rectangle from your meat using the wax paper method. Use your hands to mould and pinch seams. The wax paper is excellent for this method.
Place your spinach and mozzarella on the meat.
Ensure that you have a 9 inch by 13 inch pan greased and ready.
Use the wax paper to help you place the loaf in the pan.
Square off the edges and pinch any open seams.
Put into a 350 degrees F oven for 50 minutes.
Mix your sauce.
Remove meatloaf and dribble sauce ensuring to cover the loaf.
Put into the oven for another 30 minutes.
Use two sturdy steel spatulas to put on a platter.
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SAUCE
2 tbsp strawberry and balsamic vinegar jam
1 tbsp brown sugar
1 cup marinara sauce
2 tbsp ketchup
If you can find this Italian seasoning, it is the best. I buy it at a local Butcher Shop.
Enjoy this sticky mess of meat with its pocket of spinach and cheese.
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