Firehouse Meatloaf

Firehouse Meatloaf

The story goes like this. I have a black moleskine book that I have been compiling recipes in since about 2005. The kids have asked for it when I die and I am not sure what to do with that prospect.

It has all kinds of stains in it and barely stays together.

Well one of the earliest entries goes back to when the boys and I were by ourselves and it was recipe I had asked of their mom because we all like it so well when we were together.

It was for meatloaf and it was delicious.

Now I plan on writing more about meatloaf down the line, but here is the first. One of the first recipes I got from the big boys’ mom was for this, “Firehouse” Meatloaf.

Firehouse Meatloaf

1 egg, beaten
1/2 cup bread crumbs
2 cloves garlic, minced
1/2 t fresh rosemary
1/2 lb pork sausage
1 lb ground beef
1 handful provolone or mozzarella
1/2 cup marinara plus more for top of meatloaf
More cheese for the top (another handful is good)

Put all of the ingredients into a bowl and mix with your hands until well incorporated.

Now, either form into a log on a cookie sheet covered with parchment (or foil OK) or place in your favorite loaf pan. I personally prefer the free standing loaf because it doesn’t “poach” in the fat that the cooked meat generates. Gives it a firmer, crispier exterior as well.

Slather some more marinara over top (regardless of cooking method) and bake.

Bake at 350 for 55-60 minutes or about 160 degrees internal temperature. Let rest for at least 10 minutes before serving.

When about 10 minutes from completion, add the rest of the grated cheese to the top and let it crisp up nicely. For the adventurous, broil for 90 seconds at end.

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