Italian Meatloaf

Recipe courtesy of wrysmyguy

2 lbs. ground beef

1 lb. sweet sausage casing removed

1 medium onion – chopped

5 cloves garlic – minced

3 cups bread crumbs

1 cup chopped Italian parsley

1 tbsp. oregano (you can substitute Italian seasoning for the separate oregano and marjoram)

1 tbsp. marjoram

Salt and pepper to taste

2 eggs lightly beaten

½ cup tomato juice (you can substitute low salt tomato soup)

½ cup dry red wine

2 cups basil leaves (fresh – NOT dried)

4 oz. sun-dried tomatoes (oil packed) – drained

1 lb mozzarella (I prefer smoked) - sliced thin

1. Preheat oven to 375 degrees.
2. Combine the beef, sausage, onion, garlic, breadcrumbs, parsley, oregano, marjoram, salt and pepper in a large bowl. Add the eggs, tomato juice and wine. Mix thoroughly.
3. Lay out a sheet of waxed or parchment paper. Spread the meatloaf mix to form 15x12 inch rectangle on the paper. Arrange the basil over the surface. Scatter the sun-dried tomatoes over the basil and arrange ¾ of the mozzarella on top.
4. Using the waxed paper as an aide and starting from one short side, roll up the meat like a jellyroll. Place seam side down on a baking sheet lined with aluminum foil.
5. Bake one hour. Place the remaining mozzarella over the top and bake until the cheese is melted (about 10 minutes more). Serve hot or refrigerate and slice thin to serve like pate.