why??

Meatloaf: classic comfort food or borpy loafitude?  Discuss.

I find that people tend to be pretty split on meatloaf. I have plenty friends who wax sentimental about eating their grandma’s meatloaf growing up & probably equally as many who consider meatloaf to be a poor man’s meal not worth exploring.

I’m confident that this recipe can be enjoyed equally by both segments of the meatloaf-judging public. A few key ingredients transform an every day recipe into something that is absolutely beautiful eating – pine nuts, gorgonzola, and a classic marinara sauce. In fact, the only person I can imagine who wouldn’t want to go to town on a panful of the stuff is dear Garnett, who can’t tolerate blue cheese. To Garnett and those like her, I suggest feta! The real point is to have pockets of warm, cheesy goodness tucked away in every few bites.

The other upgrade in this recipe is the marinara sauce. Instead of topping my meatloaf with the standard ketchup glaze, I heaped spoonfuls of Pizza Tonight’s flavorful, garlic-spiked marinara on top. The bright sauce was a gorgeous compliment to the rich gorgonzola and pine nuts that flavored the dish – truly a meatloaf worth talking about!

Meatloaf with Gorgonzola and Pine Nuts

Ingredients

1 lb. ground beef
3 cloves garlic, smashed
2 bread ends, soaked in milk
2 Tbs. toasted pine nuts, chopped
2 Tbs. chopped parsley
1 tsp. “magic sprinkles”
salt and pepper to taste
1/2 c. gorgonzola crumbles

1/2 c. Pizza Tonight marinara sauce – or make/buy one of your choosing!

Directions

Assemble the first 8 ingredients, and mix to combine. Form a loaf – I like to do mine free form because I like the way the ends crust up when there’s more air circulating around. Top with marinara sauce and cook, uncovered, for about 45 minutes. Allow to rest for a couple of minutes before slicing and serving.

I served mine with roasted vegetables and a saucy, bossy Montepulciano d’Abruzo. Veramente delizioso!