WKYT - Chef Walter - Recipes

Florentine Meatloaf Wednesday, January 20, 2010


1 1/2 lbs fresh ground chuck or other ground beef (feel free to add some ground pork if you prefer)
1 small onion
3/4 cup water
1 clove garlic
1 TBSP salt, divided
1/2 tsp ground black or white pepper, divided
1 14.5 oz can petite diced Italian style tomatoes, drained
1 cup dry breadcrumbs
1 egg


Pre-heat oven to 400° deg. Blend the onion, garlic, and water together at a high speed until pureed. Season the tomatoes with salt and pepper. In a large bowl, mix the ground meat, the pureed onions, garlic, and water, the breadcrumbs, egg, salt and pepper, and incorporate well. The mixture should have a reasonably soft, springy feeling. It should not be too firm. It will firm up in the oven. Place the meat mixture into a bread pan or similar sized baking dish. Spoon the tomato mixture evenly onto the meatloaf. Place that baking dish into a larger baking dish with 2-3 inch sides. Place the pans on a middle rack in the oven and add about an inch of water to the larger pan. Bake the meatloaf for approximately 45 minutes. Remove the meatloaf from the oven and allow it to stand at least 15 minutes before slicing and serving.


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