This recipe is written in 3 steps; Meatloaf preparation, Chunky Red Sauce & the Cheese Toast.
Makes 12 servings (2 meatloaves) | Prep 15 min. per step | Bake 50 min | Stand: 10 min
For the Meatloaf:
Ingredients:
- 1 lb. lean ground sirloin
- 1 lb. ground pork sausage
- 1 sleeve multigrain saltine crackers, crushed
- 1 (15 oz) can tomato sauce
- 1 green bell pepepr, diced
- 1/2 cup diced red onion
- 2 large eggs, lightly beaten
1. Preheat oven to 425 degrees. Line bottom and sides of 2 8x4-inch loaf pans with aluminum foil, allowing 2 to 3 inches to extend over sides; fold down around sides of pan. Lightly grease foil.
2. Gently combine first 7 ingredients in a medium bowl. Shape mixture into 2 loaves. Place meatloaves in prepared pans.
3. Bake at 425 degrees for 50 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Let stand 10 minutes. Remove meatloaves from pans, using foil sides as handles. Serve with Chunky Red Sauce & Cheese Toast.
Chunky Red Sauce: (makes about 3 cups)
Ingredients
- 1 26 oz. jar vegetable spaghetti sauce
- 1 14.5 oz. can fire-roated diced tomatoes
- 2 tsp. dried Italian seasoning
- 1/4 tsp. pepper
1. Stire together all ingredients in a large saucepan over medium heat. Cook, stirring frequently, 15 minutes or until thoroughly heated.
Cheese Toast: (makes 6 servings)
Ingredients
- 1 12oz french bread loaf
- 1 8oz block mozzarella cheese, grated and divided
- 2 tbsp. chopped fresh parsley
1. Preheat oven to 400 degrees. Cut bread diagonally into 6 1-inch-thick slices. Place on an aluminum foil-lined baking sheet. Sprinkle evenly with 1 cup (4 oz) mozzarella cheese.
2. Bake at 400 degrees for 5 to 7 minutes or until cheese is melted and bubbly.
3. Plate it up: Slice meatloaf into 6 (1-inch-thick) slices. Place 1 meatloaf slice on each piece of cheese toast. Top with desired amount of Chunky Red Sauce. Sprinkle with parsely and remaining cheese.
Make the meatloaf ahead of time; wrap the meatloaf tightly in plastic wrap and aluminum foil, and place in a large zip-top plastic bag. STore in refrigerator 2 to 3 days or freeze up to 1 month. Remove and bake for 30 minutes at 325 degrees.