Beef and Sausage Meat Loaf with Mozzarella

This is an excellent meat loaf recipe that comes from Mario Batali's father.  It is definitely the most "Italian" meat loaf I have ever made or eaten.  Here is a quote from Armandino Batali that was posted on the Bon Appetit website:  Armandino Batali of Salumi in Seattle, writes:  “My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis’ interest in Italian cooking and culture goes back generations.  My grandfather opened Seattle’s first Italian-food import store in 1903.  It was located just a few steps from where my restaurant, Salumi, is now, and it’s one of the things that inspired me to get into the business."

“The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy.  We’re known for homemade sausages and salami, but we also attract a large lunchtime crowd.  Some of the specials, like the meat loaf and frittata, have been in our family for years.  They’re also easy to make at home.”

This Italian-inspired version is filled with sausage, mozzarella cheese, and basil.  This recipe is a winner.  It is makes a LOT of meat loaf.  Thank you to Mario Batali's dad for this recipe!

Beef and Sausage Meat Loaf with Mozzarella

Bon Appetit  ~ September 2004

By Armandino Batali

Salumi, Seattle, WA

Yield:  8 Servings

Ingredients:

2 pounds lean ground beef (15 % fat)

1 pound coarsely grated whole-milk mozzarella cheese

1 pound sweet Italian sausages, casings removed, meat crumbled

2 cups chopped fresh basil

2 cups fresh bread crumbs made from crustless French bread

1 medium onion, chopped

1 cup chopped drained oil-packed sun-dried tomatoes

5 garlic cloves, chopped

1-1/2 tablespoons dried oregano

2 teaspoons salt

1 teaspoon ground black pepper

1 cup tomato sauce, divided

3 large eggs, beaten to blend

½ cup dry red wine

Preparation:

Preheat oven to 375 degrees F. Combine first 11 ingredients in large bowl.  Gently mix in ½ cup tomato sauce, eggs, and wine.  Place meat mixture on large rimmed baking sheet and shape into 16 x 4-inch loaf (I used two 8 x 5 inch loaf pans).  Brush with remaining ½ cup tomato sauce.  Bake meat loaf until cooked through and thermometer inserted into center registers between 160 degrees and 170 degrees F, about 1 hour and 15 minutes.

Enjoy!