Name: Italian Meatloaf
Cook time: 3 h
Total time: 3 h
Yield: 16
Ingredients: 3/4 C Extra virgin olive oil; 12 pounds Bone-in country style pork ribs; ½ C Garlic powder; ¼ C Ground coriander; 4 TB Ground fennel seed; 2 TBSP Chili Powder; Freshly ground black pepper, to taste; Kosher salt, to taste; 8 small Sweet onions, diced; 20-24 small Garlic cloves, sliced; 14-16 small to medium Carrots, peeled and cubed into 1-inch pieces; ½ #10 Can Red Gold Crushed Tomatoes; 2 28-oz cans Red Gold Petite Diced Tomatoes with Green Chilies, drained; 4 cups chicken broth; ¾ C Fresh rosemary, chopped; 4-6 small Bay leaves; ¾ C fresh parsley, chopped, for garnish

Ingredients

3/4 C Extra virgin olive oil
12 pounds Bone-in country style pork ribs
½ C Garlic powder
¼ C Ground coriander
4 TB Ground fennel seed
2 TBSP Chili Powder
Freshly ground black pepper, to taste
Kosher salt, to taste
8 small Sweet onions, diced
20-24 small Garlic cloves, sliced
14-16 small to medium Carrots, peeled and cubed into 1-inch pieces
½ #10 Can Red Gold Crushed Tomatoes
2 28-oz cans Red Gold Petite Diced Tomatoes with Green Chilies, drained
4 cups chicken broth
¾ C Fresh rosemary, chopped
4-6 small Bay leaves
¾ C fresh parsley, chopped, for garnish

Instructions

Step 1

Preheat oven to 350°F.

In a large mixing bowl, gently combine ground beef, eggs, breadcrumbs, onion, garlic, Italian seasoning, oregano, basil, fennel, red pepper flakes, parmesan, parsley, salt, and black pepper. Mix lightly and do not overwork.

Step 2

Spray a full-sheet pan (18×26 inches) with nonstick spray. Spread the meat mixture evenly in the pan, aiming for uniform thickness (about 1.5–2 inches) to ensure even cooking.