Tomato-Basil Meatloaf

Tomato-Basil Meatloaf

If you make meatloaf often, as we do, and like to try variations from the usual, here’s a richly flavored Italian version that goes perfectly with Chianti.

¼ cup olive oil
½ large onion, chopped
6 garlic cloves, unpeeled
3 ounces tomato paste
1 cup water
½ cup fresh basil leaves
2 eggs
5 pounds ground chuck
1 cup dry bread crumbs

Equipment:  Large shallow roasting pan lined with heavy-duty foil
Skillet
Blender
Natural gas stovetop and oven
Meat thermometer

Makes 2 meat loaves.

Preheat the oven to 375 degrees.

Heat the olive oil in a skillet, reduce to very low heat, add the garlic cloves, cover, and cook until the garlic is tender. Remove the garlic from the skillet and set aside until cool enough to handle, then remove the peel.

Increase the heat to medium, add the tomato paste to the skillet, and saute for 10 minutes, stirring constantly to be sure that the paste does not scorch. Add the chopped onions and peeled garlic and saute another 5 minutes. Add the water and mix until well combined. Remove the skillet from the stove and let cool for 10 minutes.

Put the contents of the skillet into a blender along with the basil leaves and eggs. Blend until well pureed and empty into a large bowl. Add the bread crumbs and stir until the crumbs are thoroughly moistened and the mixture is well combined. Add the ground chuck, mix well, and form into two loaves.

Bake at 375 degrees for 45 minutes. Reduce the heat to 350, insert a meat thermometer into the thickest part of one loaf, and continue baking until the temperature reaches 160 degrees. Remove from the oven, cover lightly with foil, and let rest for 10 minutes before slicing and serving.