Savory Italian Meatloaf with Tomato Basil Sauce

1. Prepare Tomato Basil Sauce

To make the sauce, start by heating the extra-virgin olive oil in a large saucepan over medium heat until it shimmers. Add the sliced garlic and cook until it is lightly browned, about one minute. Then, stir in the crushed tomatoes, tomato sauce, red pepper flakes, and table salt. Bring this mixture to a simmer and let it cook for about five minutes until the flavors meld together. Once done, remove the saucepan from the heat and cover it to keep the sauce warm.

2. Prepare Meatloaf Base

While the sauce is simmering, prepare the meatloaf. Spray a broiler-safe 13 by 9-inch baking dish with vegetable oil spray. Crush the saltines into fine crumbs by placing them in a large zipper-lock bag and rolling over them with a rolling pin. In a large bowl, whisk the crushed saltines with the whole milk and eggs until it forms a smooth paste. Let this mixture sit for about five minutes to soften.

3. Combine Meatloaf Ingredients

Add the ground beef, sweet Italian sausage, grated Parmesan cheese, granulated garlic, dried oregano, table salt, black pepper, and red pepper flakes to the bowl with the saltine mixture. Mix everything thoroughly with your hands until well combined.

4. Shape and Bake Meatloaf

Transfer the meat mixture to the prepared baking dish, shaping it into a 9 by 5-inch rectangle using wet hands to prevent sticking. Ensure the top is flat and the meatloaf is about 1.5 inches thick; this helps it cook evenly and prevents cracking. Pour the prepared tomato basil sauce over the meatloaf. Cover the dish with aluminum foil, place it on a rimmed baking sheet to catch any drips, and bake in a preheated 400-degree oven until the meatloaf registers 160 degrees, which should take about 1 hour 5 minutes to 1.25 hours.

5. Add Fontina Cheese and Broil

Once the meatloaf is cooked, remove the sheet from the oven and uncover the dish. Sprinkle the shredded fontina cheese evenly over the top. Heat the broiler and broil the meatloaf until the cheese is melted, about two minutes.

6. Rest and Serve

Let the meatloaf rest for 15 minutes to allow the juices to redistribute. Using two spatulas, carefully transfer the meatloaf to a cutting board. Spoon off any excess grease from the sauce in the dish. Slice the meatloaf into 1-inch thick pieces and place the slices back into the sauce in the dish. Sprinkle with the chopped fresh basil before serving.