This meatloaf is basically one big giant meatball, or at least that’s what I tell my kids so that they’ll eat it. But, seriously, it is similar to meatballs, only it has a lot more flavor and is easier to make. I like to serve it with my Big Italian Salad — a firm family favorite — and Parmesan Smashed Potatoes, but it’s delicious with pasta too. Leftovers are even better the next day, sliced and topped with melted cheese in a warm sandwich.
As you can see, I use a good quality store-bought marinara sauce. Feel free to make your own, but I don’t think it’s worth it since the recipe only calls for 3/4 cup.
Begin by chopping the vegetables. I use a food processor, which makes it quick and easy. You want to pulse until the vegetables are finely chopped but not puréed — this makes for a nicely textured meatloaf. (And always rough chop the veggies before putting them in the machine, otherwise they won’t chop evenly.)
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