Real Good Meatloaf Recipe

Step by Step Method

Step 1

Heat the oven to 350-degrees F and oil a large casserole, such as a 3-quart rectangular one.

Step 2

Combine onion with 2 tablespoons oil in large skillet over medium heat. Season with salt and pepper and cook, stirring once in a while, until the onion is turning gold at the edges, about 8 minutes. Add the garlic and cook for a minute or two, until fragrant. Scrape into a large mixing bowl. Set the pan aside.

Step 3

Meanwhile, process the mushrooms in batches in a food processor until minced very fine. Add the remaining 2 tablespoons oil to the skillet and turn the heat to medium-high. When the oil is shimmering, add the mushrooms and season with salt and pepper. Cook, stirring and scraping, until the mushrooms brown. They will throw off a lot of liquid as they begin to cook; don't fret - it will cook away. When the mushrooms are browned and sticking to the skillet, stir in the tomato paste. Cook for a minute or two, until the tomato paste turns brick red. Pour in the wine and turn off the heat. Stir and scrape the pan to release any bits of mushroom, and scrape into the bowl with the onion.

Step 4

Put the tomatoes in the food processor and whirl them around until they are chopped pretty fine. Add 1 1/2 cups of the tomatoes to the mixing bowl, along with the Pecorino, bread crumbs, eggs, parsley, basil, and thyme. Season well with salt and pepper. Crumble in the sausage and get your hands in. Mix very well, breaking up the sausage as small as you can.

Step 5

Crumble the ground round beef over teh meat loaf base and toss it in gently with your hands - as if you were tossing a salad. Don't go overboard, though; if you overwork the beef, you end up with a tough meat loaf. Of course, if you don't mix it well enough, the slices will break. So just be gentle and thorough. Keep breaking the clumps of beef up with your fingers and tossing until completely mixed, but don't squish the meat with your hands.

Step 6

Put the bay leaves in the casserole and form the meat loaf on top of them. Season the rest of the tomatoes with salt and pepper and pour over the top.

Step 7

Slide the meatloaf into the oven and bake for 1 1/2 hours. Take out your handy instant-read thermometer; you want an internal temperature of 155-degrees.

Step 8

Let the meatloaf rest for 20 minutes before transferring it to a big platter. Tilt the pan and spoon off any fat from the juices. Pour the juices over the meatloaf, and serve. When you come across the bay leaves, leave them on the platter.