Sheila's Famous Meatloaf

Marilyn chopping away

Sheila’s Italian Meat Loaf

2 pounds ground beef chuck

1 pound sweet Italian sausage, casings removed

1 medium size yellow onion, chopped

5 cloves garlic, minced

3 cups fresh bread crumbs

1 cup chopped fresh Italian parsley

2 tablespoons Italian seasonings

Salt and freshly ground black pepper, to taste

2 eggs, lightly beaten

½ cup tomato juice

½ cup dry red wine

2 cups fresh basil leaves

4 ounces sun dried tomatoes (packed in oil), drained

1 pound smoked mozzarella, thinly sliced

(I used regular mozzarella slices.)

Sheila tops the meat loaf with tomato sauce diluted with a little water.

1. Preheat oven to 375 degrees

2. Combine the ground beef, sausage, onion, garlic,

bread crumbs, parsley, Italian seasonings, and salt and pepper to taste in a large bowl. Add the eggs, tomato

juice, and the wine and mix thoroughly.

3. Lay out 1 large sheet of waxed paper or parchment paper. Spread the meat loaf mixture out in a 15 x 12 inch

rectangle on the waxed paper; arrange the basil leaves over the surface. Scatter the sun-dried tomatoes over the

basil and arrange three-fourths of the mozzarella cheese on top.

4. Using the waxed paper as an aid and starting from one short side, roll up the meat like a jelly roll. Peel back the paper as you roll. Place seam side down on the baking sheet lined with aluminum foil.

5. Bake 1 hour. Place the remaining mozzarella over the top of the loaf and bake until the cheese is melted and bubbling, about 10 minutes more. You can refrigerate the meat loaf until cold and cut into thin slices like a pate.

6. This makes 8 to 10 servings.