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Firehouse Meat Loaf




Source of Recipe


Rhonda G


List of Ingredients




Firehouse Meat Loaf


1 egg, beaten
1 cup soft bread crumbs
1/2 cup bottled pasta sauce with vegetables and/or herbs
1 to 2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
8 ounces Italian sausage, pork sausage links, or ground beef

1 pound ground beef
2 ounces provolone or mozzarella cheese, cubed
2 tablespoons bottled pasta sauce with vegetables and/or herbs
2 tablespoons shredded provolone or mozzarella cheese

Recipe




In a large bowl combine egg, bread crumbs, the 1/2 cup pasta sauce, garlic, and rosemary.

Remove casings from sausage, if using.

Add ground beef and sausage; mix well.

Press two-thirds of the mixture evenly in the bottom of an 8x4x2-inch loaf pan.

Make a 1/2-inch indentation down the center of the meat mixture.

Place the cheese cubes in indentation.

Pat remaining meat mixture evenly over top.

Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes until no pink remains and until a thermometer inserted in the thickest part of the loaf registers 170 degree F.

Let stand for 10 minutes.

To serve, transfer meat loaf to a platter.

Drizzle top with the 2 tablespoons pasta sauce.

Sprinkle with the 2 tablespoons shredded cheese.

If desired, garnish with fresh rosemary sprigs.

Makes 6 servings.


To Make Ahead

Prepare meat loaf as directed, except do not bake.

Cover and chill for up to 24 hours.

To serve, bake meat loaf, uncovered, about 1 hour or until no pink remains and a thermometer inserted into the thickest part of the meat loaf registers 170 degree F.