Tomato-Basil Meatloaf

• 1 pound ground chuck
• 1 pound lean ground pork
• 1 (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, drained
• 1/3 cup marinara sauce
• 1/3 cup Italian-seasoned breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup (2 oz.) shredded mozzarella cheese

1. Preheat oven to 375u0b0. Stir together ground chuck and pork in a large bowl.
2. Process diced tomatoes in a blender or food processor 5 seconds or until slightly chunky, stopping to scrape down sides as needed. Stir tomatoes, marinara sauce, and next 4 ingredients into ground beef mixture just until combined.
3. Shape into a 9- x 5-inch loaf; place meatloaf on a wire rack in an aluminum foil-lined jelly-roll pan.
4. Bake at 375u0b0 for 1 hour. Top with mozzarella cheese, and bake 15 more minutes or until center is no longer pink. Let stand 5 minutes before serving.
5. Note: To make ahead, prepare recipe as directed through Step Shape into a 9- x 5-inch loaf, and cover with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Uncover and proceed with recipe as directed.

ground chuck, pork, tomatoes, marinara sauce, italianseasoned breadcrumbs, egg, salt, pepper, mozzarella cheese

Taken from www.myrecipes.com/recipe/tomato-basil-meatloaf (may not work)