Real good meat loaf

May 17, 2006

Serves 6 (with leftovers)

4 tablespoons olive oil 1 large red onion, chopped Salt and pepper, to taste 3 cloves garlic, chopped 1 pound mushrooms, chopped 2 tablespoons tomato paste 1/2 cup dry white wine 1 can (28 ounces) whole tomatoes, crushed 3/4 cup grated pecorino 1 1/2 cups fresh breadcrumbs 2 eggs 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 1 pound sweet Italian sausage, casings removed 2 pounds ground round 2 bay leaves 1. Set the oven at 350 degrees. Oil a 3-quart casserole.

2. In a large skillet, heat 2 tablespoons of oil and cook the onion, salt, and pepper over medium heat, stirring often, for 8 minutes. Add the garlic and cook 1 minute more. Transfer to a mixing bowl.

3. Add the remaining 2 tablespoons oil to the skillet. Cook the mushrooms with salt and pepper, stirring often, until they release their moisture. Continue cooking until the liquid evaporates. Stir the tomato paste into the pan. Cook, stirring, for 1 minute. Pour in the wine, stir well, and transfer to the onion mixture.

4. Add 1 1/2 cups of the tomatoes, the pecorino, crumbs, eggs, parsley, basil, thyme, salt, pepper, and sausage. Mix well with your hands. Add the beef and toss like a salad, gently but thoroughly breaking clumps.

5. Put the bay leaves in the casserole. Form the meat on top. Add salt and pepper to the remaining tomatoes and pour them over the meat.

6. Bake the meatloaf for 1 1/2 hours or until a thermometer registers 155 degrees. Let the loaf rest for 20 minutes. Transfer it to a large platter. Tilt the pan and spoon off any fat from the cooking juices. Pour the juices over the meatloaf.

Adapted from ''Tasty"