Made with AI
Sicilian No Breadcrumb Meatloaf with Peas, Potatoes, and Fried Angry Onions
Ingredients
- lean ground beef600 g
- large eggs2 pieces
- grated Parmigiano Reggiano60 g
- chopped fresh parsley2 tbsp
- garlic, minced2 cloves
- salt1 tsp
- black pepper0,5 tsp
- dried oregano1 tsp
- Yukon gold potatoes, cubed400 g
- frozen peas200 g
- yellow onion, thinly sliced1 medium
- olive oil2 tbsp
- crushed red pepper flakes1 tsp
- Belisimo olive oil1 tbsp
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
In a large mixing bowl, combine the lean ground beef, eggs, grated Parmigiano Reggiano, chopped parsley, minced garlic, salt, black pepper, and dried oregano. Mix until just combined—do not overwork the meat.
- 3
Shape the meat mixture into a loaf and place it in the center of a baking dish.
- 4
Arrange the cubed Yukon gold potatoes around the meatloaf in the baking dish. Drizzle 1 tablespoon of olive oil over the potatoes and season lightly with salt and pepper.
- 5
Bake the meatloaf and potatoes in the preheated oven for 30 minutes.
- 6
After 30 minutes, scatter the frozen peas around the potatoes. Return the dish to the oven and bake for an additional 20 minutes, or until the meatloaf is cooked through (internal temperature should reach 70°C/160°F) and the potatoes are tender.
- 7
While the meatloaf finishes baking, heat 1 tablespoon of Belisimo olive oil and 1 tablespoon of regular olive oil in a skillet over medium-high heat. Add the thinly sliced onion and cook, stirring frequently, until the onions are golden brown and crispy, about 8-10 minutes. In the last minute, add the crushed red pepper flakes and toss to coat the onions evenly. Remove from heat.
- 8
Once the meatloaf is done, let it rest for 5 minutes before slicing.
- 9
Serve the meatloaf slices with roasted potatoes and peas, and top generously with the fried angry onions.
- 10
Enjoy your Sicilian No Breadcrumb Meatloaf with Peas, Potatoes, and Fried Angry Onions!
