Authentic Italian Meatloaf

Marleyboo77 0

"This is a slight variation to Mario Batali's fathers recipe. Instead of using sun dried tomatoes, I use roasted bell pepper. The chewy texture of the sun dried tomatoes is something I just did not care for but the pepper is a perfect substitute. Made this for my grandmother's 90th birthday party 2 years ago and everyone is STILL RAVING about it. It takes some work but it's completely worth it!"


2 h 8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Roast your bell pepper either on the grill or on broil in the oven. Watch it carefully, turning with tongs periodically. You want it to be charred black on all sides. Once cool enough to handle, the skin will slide right off. Removed skin and seeds. Chop for recipe use.
  2. Preheat oven to 375°F. Combine first 11 ingredients in large bowl. Gently mix in 1/2 cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16×4-inch loaf. Brush with remaining 1/2 cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.
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