Things are warming up here in Wisconsin. In a few days, our outside temperatures will climb to almost 60 degrees! However, there is a lot of rain in the forecast.
Such damp weather calls for the greatest comfort food of all time...
Although meatloaf made with a combination of beef and pork is quite yummy, I decided to use all grass-fed beef this time. However - pork lovers need not lament! There is ham rolled up into this meatloaf, along with turkey and a little bit of parmesan cheese.
The addition of a couple classic Italian herbs ups the ante. When this meatloaf bakes, it makes the whole house smell like an Italian bistro. You can't get more comforting than that!
Serve with a generous helping of mashed potatoes oozing with melted butter, then cozy up with a bottle of red, your favorite slippers, and let the spring rains begin!
and Macros Per Serving:
Total Time: 50 Minutes
(Prep: 10 Minutes / Cook: 40 Minutes)
- 3/4 cup plain dried breadcrumbs, plus 2 tablespoons, divided
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon garlic powder
- 1 egg
- 1/4 cup evaporated milk
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon olive oil
- 3 drops oregano essential oil, divided
- 1 drop basil essential oil
- 2 lbs. grass-fed ground beef
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 4 very thin slices turkey breast
- 4 very thin slices black forest ham
- 2 tablespoons fresh grated parmesan cheese
- 2 tablespoons tomato paste
- 2 tablespoons water
- 1/2 teaspoon brown sugar
- splash heavy cream
Preheat oven to 375 degrees F.
Mix the 3/4 cup breadcrumbs, garlic powder, and black pepper in a small bowl.
In a cup, whisk together the egg, evaporated milk, and Worcestershire sauce.
In a ramekin, vigorously whisk 2 drops oregano essential oil and the basil essential oil into the olive oil. Pour the oil combination into the egg mixture and whisk well.
Place the ground beef in a stand mixer with the paddle attachment. With the mixer on low, slowly add the breadcrumb mixture, followed by the egg mixture. Allow to mix for one minute.
Lay out two 18-inch long sheets of parchment paper on a flat work surface. In a small cup, combine the remaining 2 tablespoons breadcrumbs, dried basil and dried oregano. Season with salt and pepper and mix well. Gently sprinkle the seasoned breadcrumbs over each sheet of parchment paper.
Divide the meat mixture into two equal sections. Using your hands, form each section into a rectangle about 10 inches long by 6 inches wide, each should be about 1/2 inch thick. Transfer the meat onto the parchment papers with the breadcrumbs.
Carefully place half of the sliced ham onto one of the meat rectangles, followed by 2 slices of the turkey. Repeat with the second meat rectangle. Sprinkle each with equal amounts parmesan cheese. (I use a zester and just grate it right over the meat!) Leave about a 1/2 inch border of meat uncovered.
Very carefully roll each meat section into a log. I use the parchment paper as a guide to get started, then I use my thumbs to bring up the middle while guiding the edges with my fingers. Carefully pinch the ends shut to keep any of the filling from leaking out during baking.
In a small bowl, whisk together the tomato paste, water, brown sugar, and heavy cream. Add in the 3rd drop of oregano essential oil and season with salt and pepper. Whisk vigorously until a smooth sauce results.
Place the meat loaves on a sheet pan. (For a great make-ahead meal, wrap one roll in foil and freeze until ready to use, then thaw and bake!) Bake for 30 minutes.
After 30 minutes, remove the meat loaves from the oven and brush with the tomato paste mixture. Return to the oven, uncovered, for another 10 minutes. Serve sliced with mashed potatoes and, if desired, brown gravy.