Old World Recipe from Kathy’s Kitchen
(6 to 8 servings)
Sauce:
- 1 Tb extra-virgin olive oil
- 5 garlic cloves, sliced thin
- 1 28-oz can crushed tomatoes
- 1 15-oz can tomato sauce
- ¼ tsp red pepper flakes
- ¼ tsp table salt
Meatloaf:
- 35 square saltines
- ¾ c whole milk
- 2 large eggs
- 1 lb 85% lean ground beef
- 1 lb sweet bulk Italian sausage
- 1 c grated Parmesan cheese
- 1 tsp granulated garlic
- 1 tsp dried oregano
- ½ tsp table salt
- ½ tsp pepper
- ½ tsp red pepper flakes
- 1 c shredded fontina cheese
- 3 Tb fresh chopped basil
Adjust oven rack to middle position and heat oven to 400°.
For the sauce: Heat oil in large saucepan over medium heat until shimmering. Add garlic and cook until lightly browned, about one minute. Stir in tomatoes, tomato sauce, pepper flakes, and salt. Bring to a simmer and cook until flavors have melded, about five minutes. Remove from heat; cover to keep warm.
For the meatloaf: Spray 13- by 9-inch baking dish with vegetable oil spray. Place saltines in large zipper-locked bag, seal bag, and crush saltines to fine crumbs with a rolling pin. Whisk saltines, milk, and eggs together in large bowl. Let sit until saltines are softened, about five minutes. Whisk saltine mixture until smooth paste forms. Add beef, sausage, Parmesan, granulated garlic, oregano, salt, pepper, pepper flakes, and then mix with your hands until thoroughly combined. Transfer beef mixture to prepared dish. Using your wet hands, shape into 9- by 5-inch rectangle; top should be flat and meatloaf should be 1½ inches thick. Pour sauce over meatloaf. Cover dish with foil and place on rimmed baking sheet. Bake for 1 hour, 25 minutes. Remove sheet from oven, uncover dish, and sprinkle meatloaf evenly with fontina. Heat broiler. Broil meatloaf until cheese is melted, about two minutes. Let rest for 15 minutes. Using two spatulas, transfer meatloaf to cutting board. Spoon off any excess grease from tomato sauce and slice meatloaf in one inch thick servings. Transfer slices back to sauce in dish, sprinkle with basil, and serve.
Editor’s Note: Kathy Campbell, who has served as vice president of the BWNA board, has tendered her resignation due to family commitments. No board member has been more dedicated to BWNA service than Kathy, and we’re hoping it’s possible for her to return for a second stint down the line. Happily, though, “Kathy’s Kitchen” continues to delight!