Tomato Basil Meatloaf Recipe

Happy Monday y’all! I hope you had a fantastic weekend! Today I have to share with you one of my favorite recipes, Tomato Basil Meatloaf.

 I found this recipe in an issue of Southern Living Magazine several years ago. I was skeptical because I, personally, do not like meatloaf! But hubby does and I wanted to make if for him. It was, and still is, one of my favorite meals! So if you usually turn your nose at meatloaf, give this a try! I promise, you won’t be disappointed!

Here is the recipe, adapted from Myrecipes.com.

Ingredients:

• 1 pound ground beef
• 1 pound mild Italian Sausage, casings removed
• 1 (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, drained
• 1/3 cup marinara sauce
• 1/3 cup Italian-seasoned breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup {or more} shredded mozzarella cheese

Drain the tomatoes {do not forget this step} and process in a food processor for a few seconds, until slightly chunky.

Combine meats, tomatoes, and all remaining ingredients except the Mozzarella cheese in a large bowl.

Using your hands, mix ingredients gently but well. Do not over mix!

Once the meatloaf ingredients are combined, divide into two portions. Shape the meat mixture into two equal loaves. Place one on a wire rack over a foil-lined cookie sheet.

Okay, yes, this may seem strange. Isn’t meatloaf supposed to be baked in a loaf pan? Not this meatloaf! The pork sausage will yield a lot of fat and you probably do not want your meat sitting in it. I’ve experimented cooking this meatloaf several other ways, but this is the one that works for me. I take a jelly roll pan and line it with foil. I use the inside of my roasting pan on top. It fits perfectly. The fat falls below and the foil makes for easier clean up!

Bake in a 375* for one hour.

If you are feeding a small family or a family with small children, one loaf is plenty. That’s another reason I love making this! I wrap one in plastic wrap and then foil and stick it in the freezer for another meal! If you are feeding hungry teenagers or a larger group you’ll want to cook both loaves.

Remove meatloaf from oven after one hour. Sprinkle shredded mozzarella cheese on top and place back in oven for another 15 minutes.

Yum! {See what I mean about all that fat down there?}

Use a large spatula to remove meatloaf from the wire rack. Allow to sit for five minutes before slicing. {NOTE: the meatloaf will be reddish inside. It’s the tomatoes! Don’t cook any longer!}

I like to serve tomato basil meatloaf with spaghetti and extra marinara sauce. They are the perfect accompaniment!

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