Enjoy this Italian comfort food.

Italian Meatloaf

Serves 6-8

2 lbs ground chuck (preferably grass fed)

3 large eggs, lightly beaten

1 Tbs butter

1 Tbs olive oil

1 vidaila onion,chopped

2 cloves garlic, minced

1/3 cup grated cheese (whatever your preference, Parmesan or Romano, I used Romano)

2 Tbs. fresh parsley, chopped

2 Tbs. tomato paste

1 8oz can tomato sauce

8 oz. mozzarella, sliced or shredded (whatever your preference)

**if you follow a low carb diet here’s where you can substitute almond flour for bread crumbs 

1/3 cup almond flour OR 1/2 cup Italian flavored bread crumbs

1/2 tsp salt

1/4 tsp fresh ground pepper

Directions 

Preheat oven to 350 degrees.

In a medium pan over medium heat, melt butter and olive oil, add onion, salt and pepper; sauté until soft and golden about 10 minutes.  Add minced garlic and cook until softened about 5-6 min. Add tomato paste and stir, cooking it for another 5-6 min.  Remove from heat and let cool a bit.

 

In a large bowl add eggs, bread crumbs OR almond flour, cheese, parsley and slightly cooled onion mixture.

With your hands mix together well. DO NOT over mix or meatloaf will be tough.

On a parchment paper lined baking pan take 1/2 the meat mixture and lay out on pan lightly flatten into an oval or rectangle shape. Spread  3 TBS tomato sauce and layer cheese. You can sprinkle a little grated cheese if you’d like.

 

Take the rest of the meat and place on top of the other and seal sides together making sure not to leave any open ends or your cheese will ooze out.

Spread the remaining tomato sauce over the meatloaf and bake for 1 to 1 1/4hrs. Remove from oven cover with foil and let sit for about 10min. Then serve.