One of my favorite entree dishes to eat is my version of Meatloaf. It is a little bit different from an ordinary Meatloaf because of some of the ingredients I use both in the meat itself, as well as in the sauce I make to go with it. Here’s what you need and how you make it.
1-1/2 Pounds of lean ground beef
4 links Italian Hot Sausage
20 Mushrooms (halved)
3 Cloves of Garlic (finely minced)
1/2 An Onion (finely diced)
1 Tin Diced Tomatoes
3 Tablespoons of Sugar
1 Teaspoon each Oregano, Rosemary, Thyme, and Mint
1/2 Cup Bread crumbs
2 Eggs (hard boiled and sliced in half length wise)
1/2 Cup Grated Romano Cheese
Preheat your oven to 350 degrees F.
In a sauce pan on medium heat combine the garlic, onion, diced tomatoes, sugar and herbs until it comes to a boil then reduce the heat to low and allow the sauce to simmer and reduce.
Meanwhile saute’ the sausage and mushrooms in a saute’ pan. Once this is done remove it from the heat to a cutting board and slice the links into bitesized pieces and let it cool
In a mixing bowl combine your ground beef, Bread crumbs, and the uncooked egg folding and kneading the combination together until all are combined then fold in the sausage and the mushrooms.
With your hands, form this mixture into a loaf shape then slice through one side slicing it into two.
Lay the hard boiled egg halves between the two halves and then re-form the loaf into one whole loaf. Place this mixture into your meatloaf roasting pan.
Place your pan into your preheated oven and cook for 45 minutes.
Pour off the meat juices.
Sprinkle the Romano Cheese all over the top of your meatloaf ,and add in your reduced sauce covering the meatloaf completely until about halfway up the side of the pan and then return the pan to the oven for 1/2 to 3/4 more hours of cooking.
I love serving this dish with some Pasta like Spaghetti, but the choice is yours how you serve it.