Facebook fan Shawnee Penkacik's dry meatloaf is rescued with Cristina Ferrare's meatloaf recipe from "Big Bowl of Love" and a Bain Marie cooking technique.
- 2 (3 oz) Italian sausage (optional)
- 2 lbs fresh ground chuck roast
- ½ white onion cut into pieces
- 1 small carrot cut into pieces
- 1 celery stalk cut into pieces
- ¼ cup of fresh Italian parsley
- 1 cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup romano cheese
- 2 pieces of white bread, crusts removed, torn into shreds
- ½ cup whole milk
- 1 garlic clove, crushed through a garlic press
- ½ tsp table salt
- 1 egg slightly beaten
- ½ cup of ketchup
- ¼ cup olive oil
Preheat oven to 350° F.
Remove the casings from the sausage (optional).
Place sausage meat and ground chuck in a large bowl.
In a food processor chop the onion, celery, carrot, and parsley until finely chopped.
Add vegetable mixture to the meat.
Add the breadcrumbs, cheeses, white bread, milk, garlic, salt, egg, and ¼ cup of ketchup.
Mix gently using your hands, until all ingredients are incorporated.
Press gently into a 9-inch x 5-inch loaf pan.
Spread ¼ cup of ketcup over top of loaf.
Place pan in a pan large enough to leave room all around loaf pan.
Pour water into roasting pan until it reaches about ⅓ - ¾ of the way up the loaf pan.
Bake at 350° F for 60 minutes.
Serve with mashed potatoes and peas or you can make a great meatloaf sandwich with it.
Literally it means "Mary's bath." It's a heated bath. It can be done on top of the stove (that's a double boiler) or in the oven. In this case, we will do it in the oven. Once we have prepared the meatloaf we will cook it in a heated bath. We'll put a pan of water in the oven and rest the meatloaf pan in the pan of water as it cooks.
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Click here to get your copy of Cristina's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at www.cristinaferrarecooks.com.
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