Ingredients
Units
Scale
- 3 lbs. ground beef
- 3 eggs
- 3 stalks celery - chopped
- 3 medium sized carrots - chopped
- 5 slices bread - diced
- 1/4 cup fresh Italian parsley - stems removed and chopped
- 1/2 cup grated Romano or Parmesan cheese
- 1 cup peas
- 1 1/2 cups milk
- 1 1/2 tbs. tomato paste
- 1 1/2 tsp. salt
- 1 tsp. fresh ground black pepper
- 1 tsp. dried oregano
- 1 tbs. Olive oil
For the Tomato and Onion Topping:
- 1 sweet onion - sliced
- 1-pint cherry tomatoes - halved
- 2 cloves garlic - chopped
- 1 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 1 tsp. sugar
Instructions
- Preheat Oven 350 degrees F.
- In a large bowl place, the diced bread, celery, carrots, eggs, parsley, tomato paste, grated cheese, peas, olive oil, seasonings, milk and toss. Let this mixture soak for a few minutes.
- Add the ground beef and mix with your hands thoroughly.
- Lightly coat a large cast iron frying pan with olive oil and place the mixture in the pan and form into a meatloaf. Let this sit while preparing the tomato and onion topping.
- Place a tablespoon of olive oil in a large frying pan and gently heat. Add the sliced onion, garlic and halved tomatoes and seasonings.
- Let this mixture sauté until the onions slightly golden and the tomatoes soften.
- Top the meatloaf with the tomato and onion mixture.
- Bake for 1½ hours, or until the internal temperature reaches 160 degrees F.. Make sure that the food thermometer is inserted into the center of the meatloaf for the most accurate reading.
- Let the meatloaf rest for 10 – 15 minutes before slicing.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 8
