MARINARA MEATLOAF WITH PROVOLONE

MARINARA MEATLOAF WITH PROVOLONE Soak together for 10 minutes: 1 cup bread crumbs 1/3 cup milk Combine bread crumbs and milk with: 1 ½ pound lean ground beef ½ pound uncooked Italian sausage ½ cup finely shredded parmesan cheese 1 tsp ground black pepper ¼ tsp dried thyme 1 tsp dried oregano ½ tsp dried rosemary ½ tsp nutmeg 1 beaten egg 2 finely chopped garlic cloves Combine all well and press into a medium sized loaf pan. Bake at 375 degrees F for about 45 minutes. Drain excess fat from the loaf pan and cover with marinara sauce. Return to oven for an additional 30 minutes. In the last 10-15 minutes of cooking time cover the top with: 6 ounces sliced provolone (or mozzarella) cheese Use any leftover marinara sauce to serve with the meatloaf. Marinara Sauce In a medium saucepan sauté for 1 minute 3 tbsp olive oil 2 cloves minced garlic 1 small red onion finely diced Add: 1 large can (32 oz can) crushed roma tomatoes 1 tbsp oregano 1 tbsp basil 1 whole bay leaf 1 large carrot finely grated ½ cup finely diced celery 2 tbsp brown sugar Salt and pepper to season 1 tbsp minced capers (optional) Slowly simmer for about 20 minutes, stirring occasionally. Remove bay leaf .