What makes this meatloaf “Italian” is the use of Italian pork sausage instead of ground pork. It adds a delicious twist of flavor. Bake more than you’ll need for one meal so you can grill it. Just slice the cold meatloaf one inch thick and brush with olive oil, then grill it over hot coals until heated through. Make sure you save some of the sauce for the leftovers.

For the Meat Loaf:
2 cups onion, finely diced
1 cup green bell pepper, finely diced
2 Tbsp garlic, minced
3 extra large eggs
1 cup heavy cream
1 Tbsp Worcestershire sauce
1 1/2 cup fine dry breadcrumbs
2 tsp salt
1 tsp pepper
2 1/2 pounds lean ground beef
1 pound hot Italian sausage, casings removed
For the Tangy Sauce:
1/4 cup all-purpose flour
1 cup beef broth
1 cup tomato sauce
1/2 tsp sugar
3/4 tsp cider vinegar
1/2 tsp Worcestershire sauce

For the Meatloaf:
1. Preheat the oven to 350°. Lightly spray two standard size loaf pans with non-stick spray.
2. In a large bowl, combine all ingredients except meat and let stand 5 minutes. Gently work in the ground beef and sausage.
3. Divide the meat loaf mixture in half and gently pat evenly into the loaf pans. Freeze one loaf to repackage for a later date.
4. Bake the other meatloaf for 1 hour, or until the center of the meatloaf reaches 165°. Remove to a platter and tent with foil.
For the Tangy Sauce:
5. Pour the pan juices along with any brown bits from the loaf pan into a medium saucepan. Bring to a boil, then reduce until most of the liquid is cooked down and more of the fat remains.
6. Lower the heat and whisk in about 1/4 cup of flour. The rouix should be about the thickness of Ketchup. Add a little butter or oil if the mix is too powdery.
7. Gradually whisk in the broth, then tomato sauce. Stir in the sugar, vinegar, and Worcestershire and adjust to taste with salt and pepper.
8. Cook, stirring almost constantly, until thickened to your liking.
9. Serve the sauce over the slices of meatloaf.

Servings: 16
Yield: 2 loafs