Lean Italian Meatloaf

by Kristine on December 17, 2014

in Dinner in a Dash, Gluten Free, Recipes

Italian Meatloaf_main

It doesn’t get much more comforting that meatloaf. Not to mention easy. In case you’re wondering, its totally possible to use a lean cut of meat and still get a moist and flavorful loaf. They key with using extra lean meats is to add in some moisture, like eggs, grated onion and soaked oats or bread, since there is no fat to keep the meat from getting dry. This lean Italian meatloaf is so flavorful with the addition of parmesan cheese, garlic, onions and fresh parsley.

Italian Meatloaf_3

This recipe would also make a great Italian meatball, just roll the mixture into balls, and brown in a skillet with a bit of cooking spray.

The sauce is so much nicer than a ketchup glaze. The addition of the balsamic glaze and worcheshire gives it a much richer flavor. I even made another batch of the glaze for just dipping our meatloaf. What can I say…I love to dip!

Italian Meatloaf_2

If you don’t have loaf pans, don’t fear! This can be easily done on a baking sheet. Just shape into loaves, add the sauce and bake!

Note: The recipe is for 2 loaves. If you’d like to stick with one loaf you’ll need to divide the recipe in half.

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