I adapted this Big Meatball Meatloaf Recipe from an Italian slow cooker cookbook. I'm not a huge fan of "slow cooking" meatloaf - but braising it in my cast iron dutch oven? Win!
I also adjusted the ingredients to make it a bit lighter. The original called for Beef and Veal. I don't eat Veal, so I substituted ground Turkey. I think this has great flavor and my kids love it!
Big Meatball Meatloaf
Chef: Carrie H.
Recipe type: Main Dishes
- 1 lb Ground Beef (80/20 Works best, but you can use leaner)
- 1 lb Ground Turkey
- 2 Eggs, beaten
- 2 Cloves Garlic, grated or minced fine
- 1 Cup Parmesan Cheese, freshly grated if you can
- ½ Cup Italian Bread Crumbs (plain work too)
- 2 Tbsp Fresh Parsley, minced
- 1 tsp. Salt
- ½ tsp. Pepper
- 1 Jar Marinara Sauce, I like Newman's Own or Barilla
- Preheat Oven to 350 degrees
- Spray the interior of your cold dutch oven with cooking spray
- In a large bowl mix the eggs, cheese, garlic, parsley, salt & pepper well.
- Add in the bread crumbs & ground meat and mix with your hands GENTLY until well combined
- Shape into a loaf and place in your dutch oven - it can be round if you need it to, no big deal
- Pour the Tomato sauce over the top and cover
- Bake at 375 for 1 hour, remove the cover and check the internal temperature - you want it to read 165 to 170
- Continue to cook uncovered until you get the right temperature.