Shelly's Recipe

ITALIAN MEATLOAF IV

Category: Meatloaf

2 lbs lean ground beef
1 lb ground pork
1/2 lbs frozen spinach, cooked, squeezed and chopped fine
1/2 lbs mushrooms, cleaned and sliced
2 tbsp olive oil
1 egg, beaten
2 cups soft bread crumbs
1/2 cup provolone cheese, cut into 1/4 inch dice
2 cloves of garlic, minced
1/2 cup red wine
4 tbsp parmesan cheese
1 cup cooked ham, cut into dice
2 tbsp oregano
1 tbsp basil
Salt & Pepper

Quick Tomato Sauce:
1 (28 oz) can imported diced Italian tomatoes
2 cloves garlic, finely minced
1-2 tbsp extra virgin olive oil
Salt & pepper to taste
3 tbsp finely chopped basil
Dash of red pepper flakes (optional)

For The Sauce: Heat the oil in a heavy saucepan over medium heat, and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium low.

Season with salt and pepper, and red pepper flakes if you are using them, and add the basil. Cook for another minute of two and remove from the heat.

For The Meatloaf: Saute the mushrooms in the oil until golden. Preheat the oven to 375. Mix the remaining ingredients together, then place in two 9 X 5 inch loaf pans. Bake for 1 hour, covering with foil if needed the last 20 minutes. Cool for 10 minutes, slice serve. Serves 4-6