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
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
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.