Nonna's Slow-Simmered Italian Meatloaf
Serves 725 mins prep150 mins cook
Comfort food, Nonna style! This juicy, slow-simmered Italian meatloaf is packed with cheese, eggs, and spices — then cooked low and slow in a bed of sweet onions, celery & carrots.
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What you need
Instructions
In a large bowl, combine the ground beef, breadcrumbs, eggs, grated cheese, salt, pepper, and a pinch of nutmeg. Mix by hand until the mixture is uniform, moist, and holds together — but not too wet. Form the meat mixture into your desired meatloaf shape (oval or rectangular) and set aside. Slice the onions, celery, and carrot. You can cut them large or small depending on how much cooking time you have. In a large skillet, heat the olive oil over high heat. Add the meatloaf and brown it well on all sides to seal in the juices. This will take a few minutes per side. Remove the meatloaf and set aside. In the same skillet, add the sliced onions, celery, and carrot. Cook over high heat until the onions are translucent and the vegetables begin to soften. Return the meatloaf to the skillet with the vegetables. Keep the heat high briefly, then add enough water to cover about 1 inch of the meatloaf. Cover with a lid, lower the heat to the minimum, and let it simmer. Simmer for at least 2.5 hours. For the best results, the longer it cooks, the more flavorful and tender it becomes.View original recipe