Italian Meat Loaf

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

ITALIAN MEAT LOAF Makes 12 to 15 servings

2 pounds lean ground beef

1 pound sweet Italian sausage, casings removed

1 medium yellow onion, peeled and finely chopped

5 small cloves garlic, peeled and minced

3 cups fresh bread crumbs

1 cup chopped parsley

2 tablespoons Italian seasonings

1/2 teaspoon salt

Several grindings of black pepper

2 eggs, lightly beaten

1/2 cup tomato juice

1/2 cup dry red wine or beef broth

2 cups fresh basil leaves

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

1 pound smoked mozzarella, thinly sliced

1. Combine the ground beef, sausage, onion, garlic, bread crumbs, parsley, Italian seasonings, salt and pepper in a large bowl. Add the eggs, tomato juice and wine; mix thoroughly.

2. Lay out 1 large sheet of wax paper. Spread the meat loaf mixture into a 12-by-15-inch rectangle on the paper. Arrange the basil leaves over the surface. Scatter the sun-dried tomatoes over the basil and arrange three-fourths of the cheese on top.

3. Using the wax 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. Press on the meat loaf lightly to seal and place in a jelly-roll pan or the bottom of a broiling pan that has been lined with foil.

4. Bake in a preheated 375-degree oven 1 hour 10 minutes. Place the remaining slices of cheese on top and continue baking 10 minutes longer. The meat loaf can be served hot or cold. Let sit 10 minutes before slicing.

Data per serving Calories 404 Protein 27g Fat 27g Carbohydrates 15g Sodium 677mg Saturated fat 11g Monounsaturated fat 10g Polyunsaturated fat 3g Cholesterol 111mg

From "The Silver Palate Good Times Cookbook" by Julee Rosso and Shelia Lukins.