European Meatloaf recipe. It is a dish that is commonly prepared in various European countries and consists of ground meat, breadcrumbs, onions, eggs, and various spices and seasonings. It is typically shaped into a loaf and baked, and can be served hot or cold. Millie’s European Meatloaf is a recipe she learned from a special Jewish friend who passed away. Whenever she serves this delicious dish, it reminds her of the precious memories she spent with her and her wonderful family.
European Meatloaf in Marinara Sauce and Spaghetti Pasta is a classic comfort food that combines the hearty flavors of meatloaf with the tangy taste of marinara sauce and the satisfying texture of spaghetti pasta. This dish is a favorite in many households as it’s easy to make and is sure to please even the pickiest eaters. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to be a hit. So, let’s dive in and learn more about this delicious recipe!
Ingredients: 3-4 servings
2 lbs. of ground beef or pork
1 large (40 oz) bottle of Raos brand, marinara sauce
1/4 of the whole onion chopped
2 cloves of minced and chopped garlic
6 hard boiled boiled eggs
1/4 cup of all-purpose flour
salt and pepper to taste
1 large tomato, minced
1 tsp. of dried dill weed or Italian seasoning
1/2 tsp. of garlic powder
1/2 medium sized onion, chopped (optional)
1 pack (30 oz) of spaghetti pasta or penne pasta
1/2 cup of grated parmesan cheese
1/2 cup of cooking oil
Water for boiling
Instructions:
Boil 4 out of the 6 eggs for no more than 15-20 minutes, let it cool off when done, then remove the shells. Set them aside.
On a large mixing bowl, combine all ingredients including the ground beef or pork. Thoroughly mix to incorporate all of them.
Crack open and beat the remaining 2 fresh eggs on a bowl, then pour them into the mixed ingredients. Use your clean hand to thoroughly mix all ingredients.
Roll mixed ingredients to form a round shape loaf or large meatballs, 6 pieces in total.
Apply one boiled egg inside of each meatball-shaped, European meatloaf. Roll each in with your hand to cover and secure each boiled egg inside.
On a large deep, frying pan, heat up the oil at medium to high temperature. Slowly place each meatloaf or meatball into the hot oil to fry each until they are golden brown.
Heat up the Rao marinara sauce on a pan. Mix it with the meatloaf or meatballs. Apply dried dill weeds or Italian seasoning, then set them aside.
On a large skillet, boil 3-4 cups of water for the pasta (spaghetti or penne). As it boils, add a small drop of olive oil to keep pasta separated. Add a pinch of salt.
When pasta is cooked, mix the European meatloaf together. Top them with grated parmesan cheese, then serve this heavenly-tasting Europen Meatloaf with Marinara Sauce & Spaghetti Pasta, hot.
Tip: Enjoy it with a glass of wine or a Martinelli Sparkling cider!
