Italian twist on an old favorite.
8 - 10
1 lb. mild or spicy Italian sausage, casing removed
2 lbs. ground chuck
1 onion, chopped
5 cloves garlic, minced
3 c. fresh bread crumbs
1 c. Italian parsley, chopped
2 Tbsp. Italian seasonings
salt and pepper to taste
2 eggs, lightly beated
½ c. tomato juice
½ c. dry red wine
2 c. fresh basil leaves
1 lb. smoked mozzarella
4 oz. sun-dried tomatoes, packed in oil, drained & chopped
1 jar Marinara sauce or any spaghetti sauce will work
No nutrition information available
Preheat oven to 375*. In a large bowl, combine the beef, sausage, onion, garlic, bread crumbs, parsley, Italian seasonings, and salt and pepper. Add the eggs, tomato juice, and wine. Mix thoroughly.
Lay out a sheet of waxed paper. Spread the meat loaf mixture out in a 15 X 12" rectangle on the waxed paper. Arrange the basil leaves over the surface. Scatter the chopped sun-dried tomatoes over the basil and lay the smoked mozzarella on top of the tomatoes. Using the waxed paper, as an aid, start rolling from the short side of the rectangle, away from you. Roll the meat mixture like a jellyroll.
Peel back the paper as you roll. Like a baking sheet with aluminum foil and place the meat loaf, seam side down, on the baking sheet. Bake 1 hour. Slide the meat loaf out of the oven and pour the jar of sauce over the top. Place back in the oven for about 10 minutes to heat the sauce. Serve immediately. YUM!!!