Italian Meatloaf

Name: Italian Meatloaf
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, extra-virgin olive oil; 5 , garlic cloves, sliced thin; 1 , (28-ounce) can crushed tomatoes; 1 , (15-ounce) can tomato sauce; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, table salt; 35 square, saltines; 3/4 cup, whole milk; 2 , large eggs; 1 pound, 85 percent lean ground beef; 1 pound, sweet Italian sausage, casings removed; 2 ounces, Parmesan cheese, grated (1 cup); 1 teaspoon, granulated garlic; 1 teaspoon, dried oregano; 1/2 teaspoon, table salt; 1/2 teaspoon, pepper; 1/4 teaspoon, red pepper flakes; 4 ounces, fontina cheese, shredded (1 cup); 3 tablespoons, chopped fresh basil

Main Courses
Europe
Italian
Eggs & Dairy
Meat
Beef
Pork
Cheese

By Matthew Fairman ･ Appears in Cook's Country February/March 2020, Cook's Country TV

All the soulful flavor of Sunday supper with none of the fuss—meatloaf just got a whole lot more interesting.

SERVES 6 to 8

TIME 2½ hours

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