Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, December 16, 2011

Italian Meatloaf

I go big on this one so there’s always lots leftover.  Preheat oven to 375 then mix together with your hands in a very large bowl: two pounds of burger, one pound of ground sausage, five or six cloves of chopped garlic, two cups of breadcrumbs or panko, a cup of basil or parsley, a chopped sautéed onion, two cups of grated mozzarella, a teaspoon or more of ground black pepper, even more of kosher salt, and a half a cup of tomato sauce saving the remainder of the jar to top your meatloaf after cooking.  Once thoroughly mixed stir in three lightly scrambled eggs then form into a four inch high by five inch wide loaf on a sided cookie sheet.  Cook for an hour to an hour and a half then top with the heated tomato sauce.  Try chorizo or a spiced sausage instead to add some spice, or sub a basil or arrabiata sauce, you can’t go wrong with this one.

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