- 8
Ingredients
- 1 cup fresh breadcrumbs (torn up day old bread is good)
- 1/2 cup milk
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 3 cloves garlic, sliced
- 1 pound ground beef
- 1/2 pound hot Italian sausage, casings removed and meat broken up
- 1/2 pound sweet Italian sausage, casings removed and meat broken up
- 1/2 cup chopped roasted red pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup finely chopped fresh parsley
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 vine-ripened tomatoes, sliced (1/4-inch slices)
- 6 tablespoons Sir Kensington’s Gourmet Scooping Ketchup
- 2 tablespoons brown sugar
Preparation
Step 1
Pre-heat the oven to 350˚ F.
Place the breadcrumbs and milk in a large mixing bowl and let the bread soak while you prepare the rest of the ingredients.
Pre-heat a skillet over medium-high heat. Add 1 tablespoon of olive oil, and cook the onion and garlic until tender but not browned – about 4 to 5 minutes. Transfer the onions and garlic to the bowl with the breadcrumbs and milk.
Add the ground beef, sausage meat, roasted red pepper, basil, oregano, parsley, eggs, Worcestershire sauce, salt and pepper to the bowl and mix everything together with your hands just until everything is combined. Transfer the mix to a meatloaf pan or baking sheet. If you like a meatloaf with soft sides, leave the mix in the meatloaf pan, ideally one with a perforated bottom and a pan below to catch the drippings. If you prefer a harder crust on the sides of your meatloaf, invert the loaf pan onto a baking sheet and bake the meatloaf without the loaf pan. Overlap the tomato slices on the meatloaf and drizzle the remaining tablespoon of olive oil on top.
Bake in the oven for 60 minutes. Remove the meatloaf from the oven. Quickly combine the ketchup and brown sugar and brush over the tomatoes to glaze the meatloaf. Return the meatloaf to the oven and bake for 15 more minutes, or until an instant read thermometer registers 160˚ F in the center of the meat. The tomatoes should be roasted and a little brown at the edges. Let the meatloaf rest and then slice and serve.