Like many of you, you probably grew up eating meatloaf as a kid or have had it at some point in your life. For me, I grew up eating it the same way time after time. Then one meal with a family friend it was prepared differently. Their meatloaf had some olives and other ‘weirdness’ to it. It was nice to see that you can prepare this meal with other ingredients, but I really did not like the olives in it! I liked the meatloaf I grew up with, but as an adult was never able to re-create it as well as I remembered from childhood. And when I did come close, the leftovers were never eaten. So my hunt began for a different meatloaf recipe that would be tasty as well as leaving us wanting to use up the leftovers.
Found Something ItalianI came across an Italian Style Meatloaf that seemed interesting, I love Italian anything, so I gave it a try. This was a hit and over the years I have removed some items from the original recipe and added my own. Now what I have is what I like to think of as a Giant Italian Meatball, but flattened. Okay, that may not sound too appealing. However, the leftovers are incredible on their own or what we do is turn them into a pasta (meatloaf) sauce for a second meal.
Adapting It RV LifeLiving in a RV full-time has its challenges and one of them is the propane oven that is hard to gauge the actual internal temperature (we will buy a device soon to help us). So I will provide the ideal temp for a classic oven as well as how I need to set my 5th wheels’ oven.
Italian Meatloaf Recipe
By Adventures In RV Life, Melissa McElfresh
TIME: Prep: 10 minutes Cooking: 45 minutes
SERVINGS: 4 servings at 3.5 oz (98 grams) each
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