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Enjoy Italian Style Meatloaf - Phil's way! Subscribe to my channel for new videos each Friday. Remove pan from oven, uncover and distribute meatloaf evenly with mozzarella.

Alright, don’t linger, let’s practice this italian meatloaf "my way" menu with 12 materials which are definitely easy to find, and we have to process them at the very least through 3 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients of Italian Meatloaf "My Way":

1. Provide 1 1/2 lb - 90% ground beef (I prefer 90% because its lean and theres enough fat in the sausage)
2. Prepare 1 lb for ground Italian sausage
3. Give 1 egg
4. Take 2/3 cup plain bread crumbs
5. Take 2 tbsp for tomato paste
6. Give 1/2 cup onion chopped very fine
7. You need 1/2 cup for milk
8. Prepare 1/2 cup of parmesan cheese ( I prefer a good quality )
9. Need 2 tbsp of Italian seasoning
10. Provide 2 tsp - chopped garlic
11. Make ready to taste for fresh cracked pepper and sea salt (I rarely measure these two!!)
12. Require 1/2 cup for condensed tomato soup mixed with two tablespoons water and 1 tsp Italian seasoning.

When I was a kid meatloaf was a weekly staple and a few days later we would have spaghetti with square meatballs. My meatloaf and meatball recipe is different every time I make it. I've lived a life that's full I've travelled each and ev'ry highway And more, much more than this I did it my way. I planned each chartered course Each careful step along the byway And more, much more than this I did it my way.

Italian Meatloaf "My Way" instructions:

1. Place beef and sausage in a large bowl. Mix all remaining ingredients except last one(that's the topping). Crumble mixture into meat and mix in very well….I use my hands….get in there!!
2. At this point I allow the meat to chill in the fridge for an hr or two but if time doesn't allow, form into a loaf in either a meatloaf pan or 9x13 pan.
3. Bake at 350F for 45-60 minutes. Remove from oven and pour tomato soup mixture on top. Return to oven for another 5-10 minutes.

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