Meatloaf is one of those ‘take me back to mamma‘ comfort foods. Tonight I added a little Italian to it for pizzaz and zest. I used a mild Italian salami, but a spicy salami would be good too.
1 ½ lbs ground chuck
1 cup milk
1 cup fresh bread crumbs (I always freeze my bread ends and rolls that I didn’t use for bread crumbs later)
1/2 tsp garlic salt
1 tsp garlic powder
1/4 cup blend of fresh chopped basil, oregano, parsley and a bit of chives
1 lg egg
2 Tbs tomato paste
1 cup Asiago cheese
1/2 cup Pecorino cheese
1/4 cup small diced red onion
6-8 slices Italian salami diced
Soak the meat, whole milk, fresh bread crumbs and garlic salt/powder together and refrigerate for 30 minutes or more. I used whole raw milk, but that is only for those who are comfortable with raw milk, otherwise just use whole milk. The milk enzymes help break down the fibers in the meat resulting in a super moist and tender meatloaf.
Preheat oven to 375 °F. Remove meat from refrigerator and add egg, herbs, cheeses, onion, tomato paste and salami. Mix with your hands gently to ensure the meat is not overworked, (if you over-mix your meat it will become tough). Grease or spray an oven pan or loaf pan and cook for 40 minutes. Cool for 10 minutes and enjoy.