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Spicy Italian Meatloaf w/Giardiniera and Pancetta


1/2 Pound Ground Beef

1/4 Ground Veal

1/4 Ground Pork

4 Italian Pancetta


8 Oz Drained Marconi Giardiniera Relish (Hot, Medium, or Mild), DRAINED

4 slices of bread, finely cubed and soaked in milk

2 large eggs

1 small onion, minced

1 garlic clove, minced

1/4 Cup chopped fresh parsley



In a large mixing bowl, mix the meat, eggs and soaked bread cubes together while gradually adding the spices an onions and Drained Marconi Giardiniera relish.

Place in a loaf baking pan.

Layer the bacon over the top of the uncooked meatloaf.

Bake at 375 for 60 minutes or until internal temperature of the meat reaches 155 degrees.  Let meatload rest for 10-15 minutes before cutting and serving.

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