The meatloaf with oven cooking is a truly convenient and simple recipe to make.
Once everything is placed in the pan, just do a few minutes of cooking to brown the meatloaf and onion and then once in the oven you can forget about the meat for a while… if you take care to leave enough liquid, you won’t have any problems during cooking.
A really simple recipe, but we know everyone likes ground meat, whether it’s in the form of meatballs, meatloaves, burgers or similar, so we are already at an advantage, it will be enough to manage to give a good flavor to the meat and everyone will appreciate it.
I used ground veal and pork, but if you want you can also use only pork, obviously depending on your tastes.
Make this recipe of mine and let me know if you liked it, I look forward to your emails and comments.
If you happen to make this or any other recipes from my blog, feel free to send me your photos and I will post them on my FB page under your name.
Approx. 642 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Meatloaf with Oven Cooking
- 1.1 lbs ground veal
- 0.88 lbs ground pork
- to taste Salt
- to taste Parsley
- 3 tbsps grated Parmigiano Reggiano
- to taste Breadcrumbs (about 1.4 oz)
- 1 large egg
- 1 cup ml White wine
- to taste Salt
- 1 onion
Preparation of Meatloaf with Oven Cooking
In a bowl, place the meat, chopped parsley, salt, egg, grated Parmigiano, and breadcrumbs, and mix everything well with your hands to incorporate all the ingredients. If the mixture is too dry, add an egg (or a little milk), and if it’s too wet, add more breadcrumbs.
Form a nice loaf shaping the meatloaf, cover it with parchment paper, and put it in the fridge for at least 15 minutes to firm up.
Take a large pan, add olive oil, the meatloaf, and coarsely chopped onions.
Let everything brown for a few minutes so that the meatloaf is at least a bit browned on all sides.
At this point, add the white wine, the salt (at least 1 tablespoon), then place the meatloaf, cover with aluminum foil, and place in a preheated oven at 428°F for at least 1 hour and 15 minutes, turning it halfway through cooking.
After the cooking time has passed, check with a skewer if bloody liquid comes out (which means it’s still raw), and in this case, continue cooking for at least 20 minutes.
When cooking is almost finished, remove the meatloaf from the pan, place it on a board, and let it cool for a few minutes.
In the meantime, with an immersion blender, blend everything that’s left in the pan to make a sauce. If there’s little liquid left, add a bit of wine or water.
At this point, slice the meatloaf and place the slices back in the cooking pan.
Once the meatloaf is sliced, continue cooking in the pan for another 20 minutes, checking the cooking until you achieve optimal cooking with a reduced but not dry sauce.
Serve hot and enjoy.
