Grandma Marlene makes the best Italian meatloaf. She is originally from Italy and has handed down this recipe from generation to generation. She attributes the significant flavor to her homegrown herb garden for the ultimate freshness in the herbs. She has an herb garden in her kitchen window that is filled with freshness all year round.

Meatloaf Ingredients:

• 5 pounds ground chuck
• 3 eggs
• 1 large yellow onion
• 1 large bell pepper
• 3 Tablespoons fresh chopped bay leaf
• 3 Tablespoons fresh chopped thyme
• 3 Tablespoons fresh chopped rosemary
• 1-28 oz can Italian seasoned tomatoes
• 3 cups Italian seasoned breadcrumbs
• 1 cup grated parmesan cheese

Pre heat oven to 350 degrees. Prepare 9 by 13 baking dish (glass or metal) by spraying thoroughly with non-stick cooking spray and set aside.

Remove leaves of bay leaf, thyme, rosemary and place in a food processor. Process until finely chopped. Drain liquid from tomatoes and place tomatoes in a food processor with herbs to reduce tomatoes into about 1/2 inch pieces.

Place ground chuck in large bowl and add tomato mixture to it. Mix well. Beat three eggs well and add to meatloaf mixture. Finely chop onion and bell pepper and add to mixture. Add breadcrumbs and parmesan cheese and mix well.

Place in prepared pan and form into a rounded rectangle. Bake for one and one half hours in a glass pan or one and three quarter hours for a metal pan. Let cool for 20 minutes before cutting so that the meatloaf slices easily and does not fall apart.

Notes:

The onion and bell pepper can be finely chopped in your food processor to expedite the preparation time in this meatloaf recipe.

Fresh herbs make quite a difference in the taste of this meatloaf recipe and you can purchase them at your local grocery store in the produce section. Some stores provide fresh herbs on the stems or already chopped for your convenience. If you use dried herbs, instead use 5 Tablespoons each of chopped bay leaf, thyme and rosemary.