I call it multicultural because I have taken the best of several meatloaf recipes and come up with what I think is the tastiest, juiciest, exciting meatloaf I’ve ever tasted. It’s a little British, a little American, and a lot Italian. And it’s soooo good!
- 1 1/2 pounds lean ground beef
- 3/4 cup milk
- 2 eggs
- 1/2 cup brown sugar
- 1/8 cup red wine
- 1 tbsp chopped parsley
- 1 tbsp chopped basil
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 tbsp chopped garlic
- 1 small onion, chopped
- 1/4 teaspoon ground ginger
- 3/4 cup breadcrumbs (italian or herb flavoured is okay)
- 2 tbsp packed brown sugar
- 1/2 cup ketchup
- 1/4 cup marinara sauce
- 1 tbsp Worchester Sauce
- 1 tomato, sliced
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5×9 inch loaf pan.
- Mix the meat in a bowl with the first set of ingredients (except for sauce) then place in a bread loaf pan. (Some recipes call for forming a loaf on a baking sheet. I find it spreads too easily because of the liquids in this recipe. Stick to the loaf pan or oven proof pot)
- In a small mixing bowl, mix thoroughly mix the sauce ingredients
- Brush the sauce liberally over the top of the loaf to a level of 1/4 inch
- Spoon the marinara sauce over the top
- Bake covered in preheated oven for 1 hour or until juices are clear.
- 10 minutes before finishing baking, add the sliced tomatoes to the top of the loaf and remove cover.