Grandma’s Meatloaf with Hickory Bacon!
- salt & pepper
- 2 pounds ground beef/chuck
- 1 1/2 cups Italian breadcrumbs
- 3 fresh eggs
- 1 cup homemade tomato sauce
- 1/2 pound sliced hickory bacon
- 1/4 cup olive oil
- 2 shallots chopped
- 1 large onion chopped
- 8-10 cloves garlic minced
- 1 tablespoon dried oregano
- 2 handfuls chopped Italian parsley
Garnish: more tomato/marinara sauce with optional peas:
Nick Nicastro’s extended Sicilian-American family lived on the same New York block and gathered every Sunday for big family-style dinners. His grandmother’s meatloaf was served covered in a homemade marinara sauce that included the typically Sicilian addition of peas. Nick remembers, “Those Sunday dinners took hours and hours of preparation. The aroma of simmering tomato sauce and garlic. Family and great food… the meals were 6 hour events!”
Pour enough olive oil in a large saute pan to generously coat the bottom. Heat oil and add the onion and shallots. When onions are transparent and get a bit golden, lower the heat and add garlic, stirring for a few minutes. Add salt, pepper, oregano and parsley, stir a few times and remove from heat. Preheat oven to 350°. In a large bowl, place the ground meat, bread crumbs, eggs, and sauce.
Add the sauteed onion/garlic mixture. Use your hands to mix all of the ingredients together. This takes a bit of work – your hands are the best tools for the job. Shape into a big loaf and bake in an oiled loaf pan or on a sheet pan for an hour, or until center is done. Best served in slices with a ladle full of sauce. Sauce suggestion: Add 1 cup of frozen peas to 4 cups of sauce. Let peas simmer in sauce for about 7 minutes, then serve.