High Fructose Corn Syrup Free Italian-Style Meatloaf with Pancetta and Parmesan
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Learn more →Ingredients
6 servings
For the meatloaf
- 4 oz pancetta, finely diced
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ⅔ cup finely grated parmesan cheese
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 2 large eggs, lightly beaten
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- ½ cup crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp olive oil
- ½ tsp dried oregano
- ¼ tsp sugar
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a 12-inch skillet over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pieces are lightly crisp, about 5–6 minutes. Transfer to a plate and set aside. Pour off all but about 1 tsp of the fat from the skillet.
- 2
Return the skillet to medium heat and add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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