Mom'S Italian Style Meatloaf

1. 1

   Preheat oven to 350. In a large bowl mix together the meats, egg, Worcestershire Sauce, Italian seasoning, marinara sauce, salt, pepper and breadcrumbs until everything is totally combined.

2. 2

   On a clean surface pound out the meat with your hands until it is about one inch thick. Then, scatter the shredded mozzarella and most of the basil leaves in a line in the center (pictured above), leaving one inch on either end. Then, fold up the sides and ends of the meatloaf and pinch the meat to seal in the cheese. Form a loaf shape with your hands. Scatter the remaining basil leaves on top.

3. 3

   Transfer meatloaf to a roasting pan topped with aluminum foil. Poke a couple of holes in the foil so that the drippings can drain while cooking. Or, you can just bake it on a cooking sheet. (Note, we prefer this method to baking it in an actual loaf pan because we think it cooks the outside more evenly and the loaf develops a better crust).

4. 4

   Bake at 350 for 45 minutes on Convection. If you don't have convection bake for about 1 hour and 5 minutes. To check if meat is done cut into it and make sure it isn't pink on the inside and the outside has a nice crust. Serve hot (preferably with a baked potato, which can be baked simultaneously in the oven along with the meatloaf).

5. 5

   Notes: This is great to make-ahead. If you make it during the day (like I do) wrap the finished meatloaf in plastic wrap and put it in the fridge until you are ready to bake it.

* Per serving · 4 servings · Values may vary.