Marinara Meatloaf with Provolone

 

Some of those predicting food trends for 2012 point to a resurgence of the classic comfort food meatloaf. This particular recipe includes great Italian flavors in the meatloaf itself and gets an additional flavor boost from a simple marinara sauce before being topped with provolone cheese. Food  trend or not, this is a great family meal that deserves to make repeat visits to your dinner table...and as you can see the leftovers make great meatloaf panini sandwiches with the addition of some additional marinara sauce and provolone cheese.

 

Soak together for 10 minutes:

 

1 cup bread crumbs

1/3 cup milk

Combine bread crumbs and milk with:

1 ½ pound lean ground beef

½ pound uncooked Italian sausage
½ cup finely shredded parmesan cheese
1 tsp ground black pepper
¼ tsp dried thyme

1 tsp dried oregano

½ tsp dried rosemary
½ tsp nutmeg
1 beaten egg
2 finely chopped garlic cloves

Combine all well and press into a medium sized loaf pan. Bake at 375 degrees F for about 45 minutes. Drain excess fat from the loaf pan and cover with marinara sauce. Return to oven for an additional 30 minutes. In the last 10-15 minutes of cooking time cover the top with:

 

6 ounces sliced provolone (or mozzarella) cheese 

 

Use any leftover marinara sauce to serve with the meatloaf.

Marinara Sauce

In a medium saucepan sauté for 1 minute
3 tbsp olive oil
2 cloves minced garlic
1 small red onion finely diced

Add:

1 large can (32 oz can) crushed roma tomatoes
1 tbsp oregano
1tbsp basil
1 whole bay leaf
1 large carrot finely grated
½ cup finely diced celery
2 tbsp brown sugar
Salt and pepper to season

1 tbsp minced capers (optional)

Slowly simmer for about 20 minutes, stirring occasionally. Remove bay leaf .