Italian Meatloaf:

Ingredients:

Meatloaf:

• 3 La Romanella Mild Italian Sausages, casings removed
• 3/4 pound ground beef
• 1/4 cup La Romanella shredded parmesan cheese
• 1/4 cup italian breadcrumbs
• 1 tablespoon La Romanella basil pesto
• 1 egg
• 1/4 cup chopped parsley
• 1 teaspoon chopped basil leaves
• 1/2 teaspoon italian seasoning
• 3 tablespoons chopped yellow onion
• 2 cloves garlic, minced
• 1 teaspoon extra virgin olive oil

Sauce:

• 2 garlic cloves, minced
• 1/2 small onion, chopped
• 7 ounces petite diced tomatoes
• 8 ounces tomato sauce
• 4 ounces tomato paste
• 2 tablespoons water
• 1 teaspoon sugar
• 1/4 teaspoon basil
• 1/4 teaspoon italian seasoning
• 1/8 teaspoon fennel
• Pinch of crushed red pepper
• 2 teaspoons olive oil

Directions:

Preheat oven to 350 degrees.

To make the sauce, add olive oil to a small saucepan, along with garlic and onion. Cook for 2-3 minutes, or until onion is beginning to soften. Add in diced tomato, tomato sauce, tomato paste, water, sugar, basil, italian seasoning, fennel and crushed red pepper. Cook for 10-12 minutes, or until sauce thickens. Remove from heat and set aside.

Place olive oil in a small skillet, along with chopped onions and garlic. Cook for 3 minutes, remove from heat and set aside.

In a medium mixing bowl, add ground beef, sausage, parmesan, breadcrumbs, pesto, egg, parsley, basil, italian seasoning and onion/garlic mixture. Mix well to incorporate all ingredients. Place on a baking sheet lined with foil and shape into your desired shape (loaf, mini-loaves, heart, etc.)

Bake for 15 minutes. Then, pour sauce over the top, spread evenly, and bake additional 45 minutes, or until internal temperature is 160 degrees and meat is cooked through.