INGREDIENTS:
1 pound hot Italian sausage
2 pounds ground chuck
1 medium onion, chopped
4 cloves of garlic, finely chopped
1-1/4 cups dry bread crumbs
1 cup chopped Italian parsley
2 eggs, beaten
1/2 cup tomato sauce
1/2 cup red wine
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 cups chopped fresh spinach
4 ounces oil-pack sun-dried tomatoes, drained
1/2 cup chopped black olives
1 pound mozzarella cheese, thinly sliced
TO PREPARE:
* Remove the sausage from the casings and crumble. Combine with the ground chuck, onion, garlic, bread crumbs, parsley, eggs, tomato sauce, wine, oregano, salt and pepper in a bowl; mix well.
* Spread into a 12x15-inch rectangle on a large sheet of waxed paper. Spread the spinach on the rectangle, leaving the edges uncovered. Top with the tomatoes and olives; layer 3/4 of the cheese over the filling.
* Roll the meat loaf to enclose the filling, using the waxed paper to begin the roll. Remove the waxed paper; press the edges to seal. Place seam side down in a foil-lined baking pan.
* Bake at 350 degrees for 1 hour or until cooked through. Top with the remaining cheese. Bake just until the cheese melts. Serve hot or cold.
SERVES: 8
TO PREPARE:
* Remove the sausage from the casings and crumble. Combine with the ground chuck, onion, garlic, bread crumbs, parsley, eggs, tomato sauce, wine, oregano, salt and pepper in a bowl; mix well.
* Spread into a 12x15-inch rectangle on a large sheet of waxed paper. Spread the spinach on the rectangle, leaving the edges uncovered. Top with the tomatoes and olives; layer 3/4 of the cheese over the filling.
* Roll the meat loaf to enclose the filling, using the waxed paper to begin the roll. Remove the waxed paper; press the edges to seal. Place seam side down in a foil-lined baking pan.
* Bake at 350 degrees for 1 hour or until cooked through. Top with the remaining cheese. Bake just until the cheese melts. Serve hot or cold.
SERVES: 8
