Disclosure: I developed this recipe in partnership with Gourmet Garden, who compensated me for this post. All opinions remain my own. Thank you for supporting the brands that rock my world!
Growing up, there was a regular rotation of dishes. They offered a sort of comfort in knowing that, at some point, your favorite would come around again, and you probably wouldn’t have to wait all that long for it. Call me a weirdo, but my mom’s meatloaf was high on that list of highly-anticipated eats.
In my early twenties, when I moved out of my parents’ house, dinner became a free for all. All those formerly forbidden or infrequent indulgences became my regulars. Some because they were so darn easy. Just heat and eat is rather appealing to a young person lacking sophisticated kitchen skills. Others, like baked mac and cheese and mom’s meatloaf, were reminders of home–a bit of a reassurance while forging my way on my own. Back then, I made meatloaf often.
And then, somehow, I forgot about it.
My daughter has been pestering me lately to make meatloaf for her. I’m not sure why. It’s never been the dinnertime hero it was to me in my youth. But at least a year has lapsed since I last served it, so it was time.
Except, now, it’s my meatloaf. And I want to lend it my own touches.
Gourmet Garden stir-in pastes and lightly dried herbs make it so easy to boost your favorite dishes with a lot of flavor. Especially for someone like me, who is prone to purchasing fresh herbs, then losing them in the back of the refrigerator. Once opened, stir-in pastes last up to 90 days, or the date printed on the tube, as long as you refrigerate them. 90 days!!! That’s a whole lotta fresh flavor without any waste!
With my arsenal of herbs at hand, I re-envisioned mom’s classic as an Italian Meatloaf. I added some extra oomph to the Italian Herbs blend by including Basil, too, and, of course, there’s a nice touch of Chunky Garlic. With the pasta sauce and cheese topping, it’s almost like a pizza meatloaf. Just add pepperoni? And the best part? It’s gluten-free, too! Just make sure your oats are certified gluten-free to prevent any cross-contamination.
Mom’s home cooking…reinvented for the next generation. I’m finally making it my own.
- 1 pound 80% ground beef
- ⅓ cup old fashioned rolled oats
- 1 large egg
- ½ cup whole milk
- 1 Tablespoon Gourmet Garden Italian Herbs stir-in paste
- 1 teaspoon Gourmet Garden Basil stir-in paste
- 1 teaspoon Gourmet Garden Chunky Garlic stir-in paste
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup shredded Italian cheese blend
- ⅓ cup jarred pasta sauce
- ½ cup shredded Parmesan cheese
- Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch loaf pan with non-stick cooking spray and set aside.
- In a 2-quart mixing bowl, combine the ground beef, oats, egg, milk, herbs, salt, pepper, and Italian cheese blend.
- Press into the prepared baking pan and bake for 45 minutes.
- Remove from oven and spread the pasta sauce over the top. Sprinkle with the Parmesan cheese and return to the oven for an additional 5 minutes, then turn the broiler on high and bake for 3 more minutes.
- Serve immediately.