Firehouse Meat Loaf

(Courtesy of Better Homes and Gardens)

Ingredients:
1 egg, beaten
1 c. soft bread crumbs
1/2 c. bottled pasta sauce with vegetables and/or herbs
1-2 cloves garlic, minced
1/2 tsp. dried rosemary, crushed
8 oz. Italian sausage, 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


Directions:
In a large bowl, combine egg, bread crumbs, 1/2 c. pasta sauce, garlic and rosemary.  Remove casings from sausage (if using).  Add ground beef and sausage; mix well.  Press two-thirds of the mixture evenly in the bottom of an 8x4 inch loaf pan.


Make a 1/2 inch indentation down the center of the meat mixture.  Place the cheese cubes in the indentation.  Pat remaining meat mixture evenly over top.


Bake, uncovered, in a 350 degree oven for 55-60 minutes until no pink remains and until a meat thermometer inserted in the thickest part of the loaf registers 170 degrees.  Let stand for 10 minutes.


To serve, transfer meat loaf to a platter.  Drizzle top with 2 Tbsp. pasta sauce.  Sprinkle with 2 Tbsp. shredded cheese.  If desired, garnish with fresh rosemary sprigs. 


To make ahead: Prepare meat loaf as directed, except do not bake.  Cover and chill for up to 24 hours.  To serve, bake meat loaf, uncovered, about 1 hour or until no pink remains and a thermometer inserted into the thickest part of the meat loaf registers 170 degrees.

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