Italian Meatloaf

Ingredients:

Meatloaf

• 1 tbsp. l. olive oil
• 3 cloves garlic, crushed
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• A pinch of crushed red pepper, optional
• 900 g ground beef (20% fat)
• 1 tbsp. grated parmesan
• 3/4 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 tbsp Worcestershire sauce
• 1 teaspoon garlic salt
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 16 chopped fresh basil leaves
• 2 large eggs, lightly beaten
• 1 tbsp. marinara sauce

Sandwiches

• 6 tablespoons unsalted butter at room temperature
• 6 soft buns, cut in half
• Garlic salt, as needed
• 1 cup marinara sauce
• 450 g mozzarella slices

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. Meatloaf:
   
   Heat olive oil in a medium skillet over medium heat. Add garlic, onion, bell pepper, and crushed red pepper, if using, and cook until the vegetables are softened, about 5 minutes. Set aside to cool.
3. In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, coarse salt, pepper, basil, eggs, 1/2 cup marinara, and cooled vegetables. Mix everything together with your hands. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Brush the meatloaf with the remaining 1/2 cup marinara.
4. Bake until the meatloaf is set, 45 minutes to 1 hour (depending on the shape of your loaf). Let it rest for about 5 minutes before slicing.
5. Sandwiches:
   
   Brush the buns with butter and then sprinkle with garlic salt. Place on a baking sheet and bake until lightly golden brown, about 5 minutes. Top each toasted bun with a slice of meatloaf, a little marinara sauce, and 3 slices of mozzarella. Return to the oven and bake until the cheese is melted, 8–10 minutes.