Italian Meatloaf

Serves 6-8

1kg lean ground beef
300g Italian sausage, casings removed and meat crumbled
1/2 white onion, finely chopped
1.5 T Italian seasoning
2-3 cloves of garlic minced
10 oz canned tomatoes (pureed)
3/4 c breadcrumbs
1 egg
2 tsp salt, approx
½ tsp pepper, approx
1 c sun-dried tomatoes, rehydrated
1 bunch fresh basil
2/3 c grated mozzarella

In a large bowl, combine beef, sausage, onions, Italian seasoning, garlic, tomatoes, breadcrumbs, eggs, salt and pepper. Mix well.
Cook a small amount of meat mixture to check if seasonings are correct. Re-season if necessary.

Line a large baking sheet with foil and press meat mixture to fit baking sheet.

If using sundried tomatoes that are not packed in oil – rehydrate them by placing them in boiling water for 5 minutes and then draining. Distribute sundried tomatoes, basil and mozzarella cheese across meat mixture, then roll up into large tube using the foil to assist. Bake in 350F oven for approximately 11/2 hour or until internal temperature is 180F.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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Italian Meatloaf

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