ITALIAN MEATLOAF
From the kitchen of: AnneMarie Sedlak Ingredients • 1 1/2 lbs of chopped sirloin • 1 1/2 lbs of chopped sweet sausage • 5 eggs • 3 cups of Italian seasoned breadcrumbs • 1 cup of freshly grated romano cheese • Extra virgin olive oil • 1 stick of unsweetened butter sliced up • 3 bags of shredded Sorrento mozzarella Directions 1. Mix in a bowl all the ingredients, the chopped sirloin, chopped sausage, eggs, breadcrumbs, and Romano cheese until firmly blended together. 2. Then get a shallow full aluminum tin tray and coat base with extra virgin olive oil 3. Next get the firmly blended meat out of the bowl and place it in the shallow aluminum tin tray 4. Flatten the meat leaving approximately a 1/2 inch all around the tin tray 5. Next get 1 stick of unsweetened butter sliced up and place along the center of the meatloaf 6. Next get 3 bags of shredded Sorrento mozzarella and place that also along the center of the meatloaf right on top of the butter 7. Then take the sides of the meatloaf and close it up 8. And then do the same with the ends 9. Preheat oven to 400 degrees and when oven reaches 400, then reduce to 350 degrees 10. Cook for 35 minutes
10
