Meatloaf Stuffed with Caramelized Onions and Provolone Cheese

By rdgplus3

From Mario Batali on The Chew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large yellow onions (thinly sliced)
• 1 1/2 pounds ground beef (80/20) **
• 1 1/2 pounds sweet Italian fennel sausage (removed from casing)**
• 1 cup fresh breadcrumbs
• 1 cup Parmigiano-Reggiano cheese (freshly grated, 6 ounces)
• 2 large eggs (lightly beaten)
• 2 teaspoon dried oregano
• 1/2 pound provolone cheese (sliced)
• 1/2 cup arugula (chopped, stems removed)
• kosher salt and freshly ground black pepper (to taste)
• Mushroom Tomato Sauce
• 1 pound cremini mushrooms (thinly sliced)
• 2 tablespoons extra-virgin olive oil
• 1 recipe Mario's Basic Tomato Sauce
• Kosher salt and freshly ground black pepper (to tast
• Basic Tomato Sauce
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion (1/4-inch dice)
• 4 cloves garlic (thinly sliced)
• 3 tablespoons chopped fresh thyme leaves (or 1 tablespoon dried thyme)
• 1/2 medium carrot (finely grated)
• 2 cans peeled whole tomatoes (28 ounces each, crushed by hand, juices reserved)
• salt and freshly ground black pepper to taste

Preparation

Step 1

• Preheat oven to 350ºF
• In a large sauté pan, add 2 tablespoons olive oil and place over medium-high heat. Add the onions and season with salt and pepper. Sauté until the onions start to caramelize, about 10 minutes. Turn the heat to low, and sauté, stirring occasionally, until the onions are brown and caramelized, about 30-40 minutes. Remove from heat and set aside to cool.
• In a large bowl, add the beef, sausage, breadcrumbs, Parmigiano-Reggiano cheese, eggs, dried oregano, 1 teaspoon of salt and 1/2 teaspoon of pepper, and mix to combine.
• On a baking sheet with parchment paper lined with plastic wrap, add the meatloaf mixture in a 12-by-10-inch rectangle, about 1/2-inch thick. Add an even layer of provolone cheese, top with an even layer of caramelized onions and arugula. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you. Bring the ends together to seal the meatloaf. Discard the plastic. Bake for 1 hour 30 minutes, or until the internal temperature of the meatloaf reaches 165ºF.
• Let cool 15 minutes before slicing into 1-inch pieces. Serve with

Mushroom Tomato Sauce over the top.
• For Mushroom Tomato Sauce: place a large high-sided sauté pan over high heat. Add the oil and mushrooms. Sauté, stirring frequently, until golden-brown. Season with salt and pepper. Add 1 recipe Mario's Basic Tomato Sauce to the pan. Bring to a simmer and set aside.

For the Basic Tomato Sauce
• Add olive oil to a medium saucepan and place over medium heat. Once hot, add the onion and garlic, and season with salt and pepper. Sauté until translucent and slightly caramelized, about 8 to 10 minutes.
• Add the thyme and carrot, and sauté for 5 more minutes.
• Add the tomatoes and bring to a boil, stirring often. Lower the heat to a simmer. Cook for 30 minutes. Season with salt and pepper to taste.
• Tip: Refrigerate the sauce in an airtight container for 1 week or freeze for up to 6 months.