- 3 medium onions, sliced thin
- 6 cloves garlic, peeled and chopped
- 3 large ripe tomatoes, cored and chopped
- 1 cup bread crumbs
- 1 ½ pounds lean ground beef
- 1 large egg
- 1 teaspoon dried oregano
- 2 tablespoons finely minced Italian parsley
- Pinch crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
524 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 41 grams protein; 157 milligrams cholesterol; 340 milligrams sodium
4 to 6 servings
- Preheat oven to 350 degrees.
- Place the onions in a heavy skillet, preferably nonstick. Cover and cook on low heat about 10 minutes, until the onions are soft and just beginning to brown. Stir in the garlic and cook a minute or so longer. Remove one-third of this mixture from the pan and set aside.
- Add one-third of the tomatoes to the pan and cook about five minutes, until the excess liquid has evaporated. Transfer mixture to food processor and process to chop very fine.
- Place the finely chopped onion mixture in a bowl and mix well with the bread crumbs, the beef, the egg, oregano, half the parsley, the red pepper and salt and pepper. Form the mixture into a loaf and place in a shallow baking dish. Bake 90 minutes.
- While the meatloaf is baking, return the reserved onion mixture to the skillet. Add the remaining tomatoes and the olive oil. Simmer over medium heat about 10 minutes. Add the reserved parsley and season to taste with crushed red pepper, salt and freshly ground black pepper. Set this sauce aside until you are ready to serve the meatloaf, then reheat the sauce and serve it alongside.