Roasted Garlic Meatloaf
1/4 cup plus 2 tablespoons extra-virgin olive oil (EVOO)
4 cloves chopped garlic
4 cloves chopped roasted garlic
1 medium onion, diced
1 red pepper, seeded, small diced
1/4 cup chopped basil leaves
2 teaspoons fresh thyme
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan
1 cup Italian breadcrumbs
2 pounds ground beef
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 1/2 cup marinara sauce
Preheat oven to 350 degrees F.
Heat the EVOO in a sauté pan over medium heat and add the garlic, peppers and onions. Let the aforementioned ingredienti (that's Italian) "turn up" in the oil until just soft and tender. Let cool.
Whisk together the basil, Worcestershire, vinegar, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine all the ingredients including veggies and roasted garlic in a large bowl using your hands making sure not to overmix.
Pack the meat mixture into an oiled loaf pan.. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatlove. Remove from the oven and let rest for 5 minutes before slicing. Slice meatloaf into serving portions, top with warmed marina and say "mmmmmmmmmmmmmmmmmmmmm" as you enjoy your first bite. Eat enough slices until you are full. After you are full, rub your stomach, loosen your pants, and eat one more slice. Slowly drift off into a meat coma. Good times