CIN'S "EASY ITALIAN STYLE MEATLOAF W/A TWIST"

Cin's

Provided by Straws Kitchen(*o *)

Time 1h30m

Number Of Ingredients 17

1 lb of each: lean ground beef and sausage
3 eggs
1/3 c sun dried tomato tapenade
1/3 c purple-onion chopped
1/3 c green bell pepper (chopped)
1/3 c celery (chopped, use leafy parts too)
1 Tbsp minced garlic chopped (spice world)
1 1/2 Tbsp ground ginger (spice world)
1 c bread crumbs (chopped real fine)
1/4 c crushed 'white cheddar' flavored crackers
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp balsamic vinegar
1 Tbsp worcestershire sauce
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1 can(s) (sm) hunts tomato paste (use 3/4 in meatloaf mixture, retain 1/4)

Steps:

1. Grease loaf pans with extra-virgin olive oil. Preheat oven to 350 dF.
2. Topping: Using the 1/4 can tomato paste you retained add 1/4 c ketchup and 1/8 c vidalia onion poppyseed dressing...mix together well, set aside.
3. Grab yourself a large mixing bowl (big enough to get your hands in), to mix ingredients up. Add aLL ingredients together, (except topping mix), and combine well.
4. Put into oiled loaf pans and spread your topping all over the top of each loaf. This mixture will make enough to fill 1-regular sized loaf pan plus 2-mini loaf pans (or 2-regular loaf pans).
5. Bake for approximately 1 to 1 1/2 hours (or when the internal temperature of the meatloaf reaches 160 dF)...I baked all 3 in oven at the same time together, so it took about 1-1/2 hours to bake it, When baked let it rest about 5 minutes or more, on cooling racks before removing from pan to platter, then it's ready to eat. Enjoy!!!!