Is it July already? Wow. So much for my goal to post more recipes in June. Please forgive me! 
I’ve made this dish twice now… once for my friend Cory, and a second time for a recent party with an Italian food theme. I am glad I made this twice before posting about it because the second time, it came out so much better. The first time, the cheese burned. So the second time I made this, I waited until about 10 or 15 minutes before it was to be taken out of the oven and added the cheese at that point. It worked out so much better that way, the cheese was just slightly browned and was ooey gooey deliciousness. Mmmm.
I also didn’t shape it in a roasting pan, I just used my small Pyrex dish that I always use for meatloaf. Either way this is fantastic and it was a huge hit at the party. I was pleased that there was nothing left to take home at the end of the night!
I got this from Reeni over at Cinnamon Spice and Everything Nice.
Ingredients:
- 1 yellow onion, diced
- 1 fire roasted red pepper, diced
- olive oil, for sauteing
- 5 cloves garlic
- 1 vine-ripened tomato, diced
- 1 tablespoon dried Italian seasoning
- 1 egg
- 3/4 cup tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 + 1/4 pounds ground beef or turkey
- 1/2 cup Italian seasoned bread crumbs
- 1/4 teaspoon black pepper
- 2 tablespoons Parmesan cheese, grated
- 1 + 1/2 cups mozzarella cheese, shredded
3. In a large, greased roasting pan form the meat into a loaf (or a meatloaf-sized Pyrex dish like I use). Spread the remaining 1/2 cup sauce over top and sprinkle with remaining 1/2 cup mozzarella (however, remember, this is where I’ve opted to wait to add the cheese until 10-15 minutes toward the end of baking!). Bake about 45 minutes or until no longer pink in the middle. Let set five minutes before serving.
Your husband must have loved this…it looks so hearty and delicious!
We love meat loaf. I will have to give this one a try!!!!