Recently, I knew I was going to have a few of Bill’s buddies over for dinner. I had taken a couple of packages of “meatloaf” ground meats from the freezer, which was a mixture of lean ground beef and pork. This is my favorite combination for a meatloaf and I figured it was hearty enough to feed the guys plenty.
Meatloaf is simply a dish of ground meat that is formed into a loaf shape, mixed with egg and breadcrumbs and then baked. You can form it by hand and bake it on a flat baking pan if you prefer over a loaf pan, but since I had a large batch to work, I used a shallow baking dish and I created this dish by utilizing other ingredients that I had on hand in my fridge and pantry createing an Italian style meatloaf for a rich and delicious change!
2 lbs. Ground Beef
2 lbs. Ground Pork
6 Meatballs, chopped – because I had them left over!
1 Cup Break crumbs
1 1/2 Onions, chopped
2 Tablespoons Olive Oil
1 Cup Parmessan, in the canister
2 Cups Spaghetti Sauce
2 Tablespoons Parsley, dry
2 Tablespoons Oregano, dry
1 Tablespoon Italian Seasoning, dry
1 Tablespoon Basil, dry
Salt & Pepper, to taste
Colby Jack Cheese, shredded
Preheat oven to 350 degrees.
I had some left over pumpernickel rye bread that had been cubed and dried; but you can use any type of bread crumbs that you have on hand. Using the food processor, chop the bread until it is crumbs and also chop the meatballs (if you have any) just to add to the ground meats for flavor.
Meanwhile, saute chopped onions in the oil until they are soft and somewhat translucent. Mix the three items with the dry herbs.
I had some left over homemade spaghetti sauce but you could use prepared pasta sauce. Combine the slightly beaten eggs with about 3/4 Cup of the sauce and the parmesan cheese. Mix well with fork.
In a large bowl combine the ground meats with the bread crumb mixture and gently stir in the egg combination but don’t over mix with hands because it could get tough.
Spray pan or baking dish with non stick cooking spray and form meat mixture into a loaf. Top with the remaining sauce.
Bake the meatloaf in a 350 degree oven (uncovered) for one hour, or until the internal temperature reaches 150 degrees.
Sprinkle with about a cup of the shredded cheese and return to the oven for five to ten minutes until cheese is melted and browning. Allow meatloaf to rest for 10 minutes and the internal rises to 155 degrees. Allow to rest for five minutes and then lice to serve.
We had this along with a couple of side dishes and some great wine!