Italian Meatloaf
- 1 tablespoon oregano
- 1 tablespoon dry mustard
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon basil
- 1 tablespoon black pepper, freshly ground
- 2 lbs lean ground beef (or turkey)
- 1 (14 ounce) can diced tomatoes (or equivalent good tomato pasta sauce)
- 2 eggs, beaten
- 1 onion, diced
- 3 slices bread, crumbled. (I use Italian bread crumbs usually. You can also use left over homemade Italian croutons, and crush)
- 14 cup ketchup (or chili sauce for more zing)
- 1 -2 tablespoon horseradish
- 1 tablespoon Dijon mustard
- 1 -2 dash Tabasco sauce
- 3 tablespoons Worcestershire sauce
- 14 cup pasta sauce (a good tomato based)
- 14 cup chili sauce
- 13 cup cheddar cheese (or any of your favorite Italian cheeses)
- 1 tablespoon lemon juice
- 2 tablespoons Worcestershire sauce
- 14 cup brandy
- Prehat over to 350 degrees.
- Mix the first 7 ingredients together in a large bowl.
- Mix all of the ingredients, except the last 3 which is for the topping.
- Then, place the mixture into a large bread pan or baking dish of your choice and spread it evenly.
- Bake for about 1 hour, then drain off the excess liquid and "ice" it with the topping.
- The last few minutes of baking, mix 1/4 cup tomato sauce with with 1/3 chili sauce.
- Remove meatloaf from oven, drain of excess fat and spread with tomato topping.
- Sprinkle cheese over the top of tomato topping.
- Return to oven and bake another 15 minutes.
- OPTIONAL- For a Gourmet Topping, in a small sauce pan, except for the cheese, mix the last 5 ingredients and cook down until paste consistency and then spread on loaf and top with cheese -- an intensified touch to the meatloaf.
oregano, mustard, thyme, garlic, onion powder, basil, black pepper, lean ground beef, tomatoes, eggs, onion, bread, ketchup, horseradish, mustard, tabasco sauce, worcestershire sauce, pasta sauce, chili sauce, cheddar cheese, lemon juice, worcestershire sauce, brandy
Taken from www.food.com/recipe/italian-meatloaf-165283 (may not work)