Sicilian No Breadcrumb Meatloaf with Peas, Potatoes, and Fried Angry Onions

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 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. 3

   Shape the meat mixture into a loaf and place it in the center of a baking dish.

4. 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. 5

   Bake the meatloaf and potatoes in the preheated oven for 30 minutes.

6. 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. 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.