Really…meatloaf is meatloaf is meatloaf…
but I have to admit this one was really tasty!
The addition of spicy Italian sausage meat (mild is fine too)
and sun-dried tomatoes turned this every day meal into something special.
This makes a a lot – could easily serve 6 hungry sailors
so I cooked half in my Omnia Stove Top Oven (keeping with this blog focus)
and the other half in a traditional land oven to stash away in the freezer for future meals…
…same amount of cooking time required for each.
…and yes, some of that wine was for the meatloaf
but the rest was for me.
CAPTAIN’S FAVOURITE MEATLOAF
2 lbs lean ground beef
1 lb Italian sausage links (removed from casings)
about 4 cups shredded Mozzarella, divided
2 cups bread crumbs (I used panko)
1 medium onion, chopped
5 cloves garlic, minced
1 cup chopped sun-dried tomatoes
3 eggs, beaten
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp ground pepper
1/2 cup red wine
1 cup commercial tomato sauce (or try my easy recipe)
In a large bowl mix meat, cheese (reserving 3/4 – 1 cup for topping),
crumbs, onion, garlic, tomatoes, eggs, seasoning and wine.
Dive in with your hands to mix –
they are your best galley tools and it really is sort of therapeutic.
Press mixture into one or two baking pans (or your Omnia if using)
Pour tomato sauce over all.
Bake on stove top covered on low heat
or oven at 350 ° uncovered
for 40 – 50 minutes until meat is no longer pink.
Sprinkle with the rest of cheese and a bit of dried basil.
Return to oven or cover Omnia back on stove top
until cheese is all gooey and melty.
Remove from heat and let sit for 5 minutes to re-absorb some of the juices.
Captain went back for thirds which is always a good sign!