Pat LaFriedas Four-Meat Meatloaf

• 2 tablespoons extra virgin olive oil
• 2 cups yellow onion (about 2 medium), finely chopped
• 4 cloves garlic, minced
• 1 1/2 cups shredded mozzarella cheese (about 6 ounces, not fresh mozzarella)
• 1 cup Pecorino Romano cheese, grated (about 4 ounces)
• 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 pound chopped ground beef
• 1 pound chopped ground pork
• 1 pound chopped ground lamb
• 1 pound chopped ground veal
• 1/2 cup Italian-style bread crumbs, recipe for homemade below or store-bought
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 4 large eggs
• 2 teaspoons paprika
• 3/4 cup tomato sauce, homemade or store-bought

1. To make 1 cup of Italian-style breadcrumbs, start with 1 cup finely ground fresh white breadcrumbs.
2. Spread them out on a baking sheet and lightly toast in a 325F oven until they are golden.
3. Let them cool to room temperature, then mix the toasted breadcrumbs with 1 teaspoon kosher salt, 1 teaspoon finely chopped fresh flat-leaf parsley leaves, 1/2 teaspoon garlic powder, 1/2 teaspoon sugar and 1/4 teaspoon dried oregano.

extra virgin olive oil, yellow onion, garlic, mozzarella cheese, romano cheese, parsley, ground beef, ground pork, ground lamb, ground veal, italianstyle bread crumbs, kosher salt, freshly ground black pepper, eggs, paprika, tomato sauce

Taken from www.foodrepublic.com/recipes/pat-lafriedas-four-meat-meatloaf-recipe/ (may not work)