SAUSAGE MEATLOAF
Polpettone di Salsiccia
Ingredients
1 lb. 80% lean ground beef
1/2 lb. Sweet Italian sausage (loose/not cased)
1 Large egg
1/2 c.+ 2 tbsp. Dry red (or blush) wine, divided
3/4 c. Bread crumbs
2 tbsp. Prepared brown mustard
1 tbsp. Italian herb blend (Italian Seasoning)
1/2 c. Sweet onion, chopped
1 clove Garlic, minced
1 tsp. Kosher salt
1 tsp. Ground black pepper
a pinch Pepperoncino
1 tbsp. Worcestershire Sauce
3/4 c. Shredded Mozzarella (or Italian cheese blend1)
1 dash Frank’s® Original Hot Sauce
1 tbsp. Tomato paste
Directions
• Preheat oven to 400F,
• In a medium bowl, whisk together egg and mustard until well-combined.
• Add Worcestershire and Frank’s® and whisk again.
• Add ground beef, 1/2 cup of the wine, onion, garlic, Italian herbs, bread crumbs, salt, pepper and pepperoncino, and mix with hands until just mixed. Over-handling will make the loaf tough, so be careful!
• Make a small patty – about the size of a quarter – and fry over medium heat ‘til firm. (This will give you a “test drive” so seasonings may be adjusted, if necessary.)
• Adjust seasoning as needed.
• Form into a flat-topped loaf in a baking dish or loaf pan. Do NOT compact it!
• In a small bowl, mix together tomato paste and remaining 2 tbsp. wine.
• Brush tomato sauce on top of loaf, and cover with cheese.
• Bake – uncovered - for 35-40 minutes, until topping is golden brown.
• Let stand (rest) for 8-10 minutes, then carefully drain excess fat before slicing into 6-8 even pieces.
Another happy collision of Southern and Italian! It is my classic, basic Meatloaf recipe, ramped up with a bit more herbs, wine, and Italian sausage thrown into the mix this time around.
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