Mozzarella

When I was growing up meatloaf was a mainstay of my mom’s repertoire.  She was an excellent cook who made tasty, old fashioned recipes such as beef stew, creamed tuna, pan-fried pork chops and the best brownies and lemon meringue pie ever.  Here we are nearing the end of 2020, and meatloaf is just as popular as it was when I was a kid.

This Italian version of meatloaf is an excellent way to put a new twist on an old classic.  The sweet Italian sausage creates an intensely flavorful meatloaf.  A can of crushed tomatoes along with a few other ingredients turns into a luscious, rich sauce that certainly requires garlic bread to round out the meal.

The sauce is so simple to make.  Crushed tomatoes, tomato sauce, garlic, dried oregano, salt and red pepper flakes are all you need.

The first time I made this recipe I was shocked at how much sauce there was prior to baking the meatloaf.  I was almost certain that the entire dish might be a flop because of the amount of sauce called for.  I was pleasantly surprised to see that it had reduced to a thick, rich and delicious sauce, in fact just the perfect amount for the meatloaf.

We have eaten the meatloaf with many different sides such as buttered pasta, mashed potatoes, and in a sandwich.  It is a very versatile main dish that freezes and reheats well.  You can switch out the cheddar and mozzarella cheese with pepper jack cheese, or use mozzarella with a sprinkling of parmesan cheese.

Italian Meatloaf

 

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Adapted from Cook's Country

Author: Kiyo Miller

Serves: 8

Ingredients

• Sauce:
• 1 tablespoon extra virgin olive oil
• 3 large garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• ¼ teaspoon red pepper flakes (more if you want a spicy sauce)
• 1 teaspoon dried oregano
• ¼ teaspoon fine sea salt
• Meatloaf:
• 35 squares saltines
• ¾ cup whole milk
• 2 large eggs
• 1 pound ground sirloin or other lean ground beef
• 1 pound sweet Italian sausage, casings removed
• 2 ounces Parmesan cheese, grated (1 cup)
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• 2 ounces sharp white cheddar cheese, shredded (1/2 cup)
• 2 ounces mozzarella cheese, shredded (1/2 cup)
• 3 tablespoons fresh basil (julienned or chopped just before serving)

Preparation

1. Special equipment: Broiler safe 13 by 9-inch baking dish
2. Adjust oven rack to middle position and heat to 400 degrees.
3. Sauce: Heat oil in large saucepan over medium-low heat. Add garlic and cook until softened but not browned, about 1-2 minutes. Stir in tomatoes, tomato sauce, pepper flakes, oregano and salt. Increase heat to medium and bring to a simmer, stirring occasionally, for about 5 minutes. Remove from the heat, cover to keep warm.
4. Meatloaf: Spray broiler-safe 13 by 9-inch baking dish with vegetable oil spray. Place saltines in a large zipper lock bag, seal bag, and using a rolling pin crush crackers to fine crumbs. In a large bowl, whisk saltines with milk and eggs. Let sit until the saltines are softened, about 5 minutes. Whisk saltine mixture until a smooth paste forms. Mix in beef, sausage, Parmesan, garlic powder, oregano, salt, pepper and pepper flakes with your hands (I use disposable gloves) until thoroughly combined.Transfer beef mixture to prepared dish. Using wet hands (or disposable gloves) shape into a 9 by 5-inch rectangle. The top should be flat and the meatloaf should be 1½-inches thick. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on rimmed baking sheet. Bake until the meatloaf registers 160 degrees, about 1 hour 5 minutes to 1¼ hours.
5. Remove sheet pan from oven, uncover dish, and sprinkle cheese evenly over the top of the meatloaf. Heat broiler. Broil meatloaf until cheese is melted, about 2 minutes. Let rest for 15 minutes.
6. To serve, transfer the meatloaf using 2 spatulas to a cutting board to make 1-inch thick slices. Or, slice directly in the baking dish. Spoon off any excess oil from the tomato sauce. Scatter julienned or chopped basil over the top and into the sauce just before serving.

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