Italian Smothered Meatloaf Print Email

A simple and tasty classic - or try the homemade Stuffed and Smothered Meatloaf offered in our meat department.

2 Tony's Homemade Italian sausages; hot, mild or a combination
3/4 pound ground beef (lean ground round or sirloin suggested)
3/4 pound ground veal
1 TBS Tony's Italian Herb Medley, or your favorite herb medley
3/4 to 1 tsp Tony's Steak & Roast Seasoning, or seasoning salt
1 egg, beaten
1 1/2 cup Tony's Italian breadcrumbs (approx.), or your favorite
4-6 slices of pancetta (Italian bacon - optional, but delicious)
1 jar Tony's Marinara Sauce, or your favorite
Parmigiano Reggiano cheese, shredded

Remove sausage casing. Mix sausage, ground meats, herbs, seasonings and egg by hand. Add 1.25 cup of the breadcrumbs and blend - if the mixture is still sticky, add the remaining breadcrumbs. Take care not to overwork the blend.

Shape into an oval loaf with a flat top and place in a roasting pan with 2 inch sides (be sure the pan has room for the sauce). Roast in the center of a 325-degree oven to about 140° (about 50-60 minutes).

Drain fat from the pan, top with slices of pancetta (if using), smother with Tony's Marinara Sauce and then top with a generous sprinkle of shredded Parmigiano Reggiano. Return to the oven.

Continue roasting to a final internal temperature of 155-160 degrees, 60-90 minutes estimated total cooking time.

Great over pasta, polenta, risotto, rice or potatoes with a Tony's salad on the side. - Chef Mick Rosacci, -