Firehouse Meat Loaf
Contributed by Susan

Source: Better Homes and Gardens Magazine (September 1999)

High-flavor ingredients--such as prepared pasta sauce, sausage, and
provolne cheese--give dishes depth and complexity without requiring
extra cooking time.

Prep: 20 minutes
Bake: 55 minutes
Stand: 10 minutes

1 egg, beaten
1 cup soft bread crumbs
1/2 cup bottled pasta sauce with vegetables and/or herbs
1 to 2 cloves garlic, minced
1/2 tsp. dried rosemary, crushed
8 oz. Italian sausage or pork sausage links or ground beef
1 lb. ground beef
2 oz. provolone or mozzarella cheese, cubed
2 Tbsp. bottled pasta sauce with vegetables and/or herbs
2 Tbsp. shredded provolone or mozzarella cheese
Fresh rosemary springs (optional)

Preheat oven to 350. In a large bowl combine egg, bread crumbs, the 1/2
cup pasta sauce, garlic, and rosemary. Remoce casings from sausage, if
using. Add ground beef and sausage; mix well. Press two-thirds of the
mixture evenly in the bottom of an 8x4x2-inch loaf pan.

Make a 1/2-inch indentation down the center of the meat mixture. Place
the cheese cubes in indentation. Pat remaining meat mixture evenly over
top. Bake, uncovered, for 55 to 60 minutes until no pink remains or
until a thermometer inserted in the thickest part of the loaf registers
170. Let stand for 10 minutes. Transfer to a platter. Drizzle top with
the 2 tablespoons pasta sauce. Sprinkle with the 2 tablespoons shredded
cheese. Garnish with fresh rosemary springs, if desired. Makes 6
servings.

To make ahead: If desired, meat loaf may be assembled ahead, covered,
and chilled up to 24 hours. Bake, uncovered, for 1 hour until no pink
remains or until a thermometer inserted in the thickest part of the loaf
registers 170.

Nutrition facts per serving: 328 cal., 21 g total fat (8 g sat. fat),
113 mg chol., 541 mg sodium, 8 g carbo., 0 g fiber, and 25 g pro. Daily
Values: 9% vit. A, 9% vit. C, 10% calcium, and 16% iron.
September 98 Recipes