1 tablespoon olive oil
2 medium red peppers, diced
1 large onion, diced
1 large clove garlic, crushed
1 pound sweet Italian sausage, casings removed
1 pound ground beef chuck
2 large eggs
1 1/2 cups fresh bread crumbs
1/3 cup grated parmesan cheese
8 ounces tomato sauce
1/2 teaspoon salt
1/2 cup shredded fontina cheese
Servings: 8
1. In nonstick 12 inch skillet, heat olive oil over medium heat. Add red peppers and onion and cook until tender and lightly browned, 10 to 15 minutes, stirring occasionally. Add garlic; cook 1 minute stirring. Set vegetables aside to cool slightly.
2. Preheat oven to 375 degrees. In large bowl, mix sausage meat, ground beef, eggs, bread crumbs, parmesan, tomato sauce, salt, and cooked vegetables just until well combined but not overmixed.
3. In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. Bake meat loaf 1 hour. Sprinkle Fontina cheese down center of loaf in a 2 inch wide strip. Bake 10 minutes longer. Let stand 10 minutes before slicing.
2 medium red peppers, diced
1 large onion, diced
1 large clove garlic, crushed
1 pound sweet Italian sausage, casings removed
1 pound ground beef chuck
2 large eggs
1 1/2 cups fresh bread crumbs
1/3 cup grated parmesan cheese
8 ounces tomato sauce
1/2 teaspoon salt
1/2 cup shredded fontina cheese
Servings: 8
1. In nonstick 12 inch skillet, heat olive oil over medium heat. Add red peppers and onion and cook until tender and lightly browned, 10 to 15 minutes, stirring occasionally. Add garlic; cook 1 minute stirring. Set vegetables aside to cool slightly.
2. Preheat oven to 375 degrees. In large bowl, mix sausage meat, ground beef, eggs, bread crumbs, parmesan, tomato sauce, salt, and cooked vegetables just until well combined but not overmixed.
3. In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf. Bake meat loaf 1 hour. Sprinkle Fontina cheese down center of loaf in a 2 inch wide strip. Bake 10 minutes longer. Let stand 10 minutes before slicing.
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