Shelly's Recipe

ITALIAN MEAT LOAF I

Category: Meatloaf

Sauce
1 cup canned crushed tomatoes in tomato puree
1/4 cup finely chopped sun-dried tomatoes in oil, drained

Meat Loaf
2 tsp olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 eggs
1/3 cup whole milk ricotta cheese
3/4 cup unseasoned dry bread crumbs
1/3 cup plus 1/4 cup freshly grated Parmesan cheese, divided
2 tsp finely chopped fresh oregano
1/2 tsp salt and pepper
1/4 tsp crushed red pepper
1 lb ground beef chuck
1/2 lb ground veal and bulk mild Italian sausage

In medium bowl, stir together crushed tomatoes and sun-dried tomatoes. Heat oven to 350. Heat oil in medium skillet over medium heat until hot. Add onion; cook 5 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds or until fragrant. Place in large bowl; cool to room temperature.

Whisk eggs into onion mixture. Stir in ricotta cheese until blended. Stir in 1/2 cup of the tomato sauce, bread crumbs, 1/3 cup of the Parmesan cheese, oregano, salt, black pepper and red pepper. Add ground beef, ground veal and sausage; mix together by hand or with large fork until evenly blended. Press into 9x5 inch loaf pan or place freeform loaf in shallow baking pan.

Stir remaining 1/4 cup Parmesan cheese into remaining tomato sauce. Spread sauce over top of meat loaf. Bake 1 hour or until meat loaf is firm and juices run clear. Loosely cover with foil; let stand 15 minutes before slicing. Serves 8