Italian Meatloaf.

I discovered this recipe while reading a cookbook as I hunted last fall. Since I did not get a deer, finding this recipe was the next best thing and made sitting in the cold worthwhile!

Italian Meatloaf

(adapted from Better Homes & Gardens - New Cookbook - Bridal Edition)

1 pound ground beef

1 pound ground pork or pork sausage

1 beaten egg

1 cup dry bread crumbs

1 teaspoon garlic

1/2 teaspoon rosemary

3/4 cup tomato sauce or spaghetti sauce (plus a little more for topping)

1 pound garlic cheese (or mozzarella or provolone)

In a large bowl combine beef, pork, egg, bread crumbs, garlic, rosemary, and tomato sauce. Mix well.

Divide the meat into two portions. Place first portion in a loaf pan and spread evenly. Cut cheese into strips. Place a strip of cheese down the center of the loaf pan. Top with remaining meat mixture and spread evenly. Spoon additional tomato sauce on top of meatloaf. Sprinkle with additional cheese that has been grated.

Bake, uncovered, in a 350 degree oven for 45 minutes or until thickest part of the loaf registers 160 degrees. Drain fat and serve.

This is so good!! If a two-pound meatloaf is too much for your family you can make these in miniature loaf pans or for in cupcake tins. I did the cupcake tins one time and they were adorable. I do the miniature loaf pans quite often - you might be able to reduce the cooking time in these smaller portions - just to be safe use the meat thermometer!

And, to complete your comfort meal - serve with mashed potatoes and acorn squash!