Meatloaf

By McCarleyRHLAC

Ingredients

• 2 lbs beef sirloin, cut into 3″cubes
• 1 1/2 lb fatty pork shoulder, cut into 3″ cubes
• 2 tablespoons fennel seeds
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 3 cups fresh good quality bread crumbs
• 1 cup fresh Italian parsley, chopped
• sea salt and freshly ground pepper, to taste
• 3 eggs, lightly beaten
• 1/2 cup V-8 juice
• 1/2 cup dry white wine
• large bunch fresh basil leaves
• 6 ounces sun-dried tomatoes
• 1 lb fresh mozzarella, thickly sliced
• Coarsely grind meats with fennel seeds.

Details

Servings 12
Adapted from bitebymichelle.com

Preparation

Step 1

In a large mixing bowl combine ground meats with eggs, breadcrumbs, parsley, onion, garlic, juice, wine and seasonings.





Place mixture on a parchment lined 16″ x 12″ baking sheet.



Spread out mixture to cover parchment.



Sprinkle meat with sundried tomatoes, basil leaves and 3/4 of mozzarella.



Roll up jelly-roll fashion.



Place in meatloaf in oven and roast for 1 hour.



Top with remaining mozzarella and roast until cheese is melted and golden.



Allow meat to cool for 10 minutes before slicing.

Serve with tomato sauce.