Ingredients:

  • 2 thick slices white bread, crusts removed
  • 1/2 cup whole milk
  • 5 lbs ground beef (80/20 blend recommended)
  • 1/2 cup finely minced onion (sautéed)
  • 1/4 cup finely minced celery (sautéed)
  • 2 cloves garlic, minced (sautéed)
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons good quality olive oil
  • 1/2 cup finely diced yellow onion (for sauce)
  • 4 cloves garlic, thinly sliced (for sauce)
  • 28 oz can crushed tomatoes (San Marzano style)
  • 1 teaspoon dried oregano
  • 1 teaspoon red wine vinegar (optional)
  • Fresh basil leaves, for finishing

Instructions:

  1. Sauté the 1/2 cup minced onion and celery in a tablespoon of oil until soft (about 5-7 minutes). Add the 2 cloves of minced garlic during the last minute. Remove from heat and set aside to cool slightly.
  2. Tear the bread into pieces, place in a bowl, pour the milk over it, and let it sit for 5 minutes until saturated. Gently squeeze out most of the excess liquid.
  3. In a large mixing bowl, whisk the egg, Worcestershire sauce, parsley, thyme, salt, and pepper.
  4. Add the cooled sautéed vegetables, the squeezed, soaked bread mixture, and all the ground meat to the bowl. Using your hands, gently combine all ingredients until just incorporated—do not overmix.
  5. Shape the mixture either into a loaf in a 9x5 inch pan or form a free-standing loaf on a parchment-lined baking sheet.
  6. While the meatloaf rests briefly, prepare the sauce: Heat the remaining olive oil in a saucepan over medium heat. Sauté the diced onion until soft. Add the sliced garlic and oregano, cooking for 1 minute until fragrant.
  7. Pour in the crushed tomatoes, salt, and pepper. Bring to a gentle simmer, stirring occasionally, for at least 20 minutes while the meatloaf bakes.
  8. Place the meatloaf in a preheated oven at 375°F (190°C) and bake for 60–70 minutes, or until the internal temperature reaches 160°F (71°C).
  9. Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Stir the red wine vinegar (if using) into the marinara sauce.
  10. Serve thick slices of meatloaf generously spooned over with the warm Rustic Marinara Sauce and garnish with fresh basil.