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A delicious update to a classic comfort food.
|2 lb ground beef chuck|
|1 lb sweet Italian sausage, casings removed|
|1 yellow onion, chopped|
|5 cloves garlic, minced|
|3 cups fresh bread crumbs|
|1 cup chopped parsley|
|2 tablespoons Italian seasonings|
|2 eggs, lightly beaten|
|1/2 cup tomato juice|
|1/2 cup dry red wine|
|2 cups fresh basil leaves|
|4 oz sun-dried tomatoes, packed in oil, drained|
|1 lb mozzarella, thinly sliced|
|Salt, to taste|
|Black pepper, to taste|
- Preheat oven to 375 degrees F.
- Combine ground beef, sausage, onion, garlic, bread crumbs, parsely, Italian seasonings, and salt and pepper to taste in a large bowl. Add the wine, egs, tomato juice, wine and mix thoroughly.
- Lay out 1 large sheet of waxed paper. Spread the mixture out in a 15 x 12 inch rectangle. Arrange the basil leaves over the surface. Scatter the tomatoes over basil and arrange 3/4 of the cheese over tomatoes.
- Using the waxed paper as an aid and starting from one short side, roll up the meat like a jelly roll. Peel back the paper as you roll. place seam side down on a baking sheet lined with aluminum foil.
- Bake 1 hour. Place the remaining smoked mozzarella over the top of the load and bake until the cheese is melted, about 10 minutes more. Serve the meatloaf hot.
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