Country Meatloaf

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Country Meatloaf
Serves 6
Whether you free form mold this meatloaf mixture or bake it in its traditional loaf shape molds, the addition of mushrooms, tomatoes, garlic and onions give this recipe a hearty complex flavor quite different from those with Sweet Italian sausage or Ketchup added.
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  1. 2 lbs. Ground Beef
  2. 2⁄3 cup Vidalia Onions, diced 1/4"
  3. 1 clove Garlic, minced
  4. 1 1⁄2 cup White Mushrooms, chopped
  5. 1 each Roma Tomato, chopped fine
  6. 1⁄2 cup Green Bell Peppers, chopped fine
  7. 2 Tbsp. Vegetable Oil
  8. 2 each Eggs
  9. 1⁄2 cup Milk
  10. 2⁄3 cup Salvaggio's Italian Bread Crumbs
  11. 2 Tbsp. Parsley
  12. 1 tsp. Oregano
  13. 1⁄2 tsp. Black Pepper
  14. 1 tsp. Kosher Salt
  1. Saute onion, garlic and peppers in oil until transparent and soft. Drain off all excess juices and cool.
  2. Saute mushrooms in oil until softened. Drain off all excess juices and cool.
  3. In a large mixing bowl, combine beef, onions, garlic, peppers, mushrooms, chopped tomatoes and all remaining ingredients. Mix by hand to thoroughly incorporate all ingredients.
  4. Form into appropriate size loaves.
  5. Place free form molds on a sheet pan or mold meatloaf into loaf pans.
  6. Bake in a pre-heated 350 degree oven approximately 45 minutes or until internal temperature reaches 165 degrees.
Nino Salvaggio