- 1 pound ground chuck
- 1 pound lean ground pork
- 1 (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, drained
- 1/3 cup marinara sauce
- 1/3 cup Italian-seasoned breadcrumbs
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup (2 oz.) shredded mozzarella cheese
How to Make It
Preheat oven to 375°. Stir together ground chuck and pork in a large bowl.
Process diced tomatoes in a blender or food processor 5 seconds or until slightly chunky, stopping to scrape down sides as needed. Stir tomatoes, marinara sauce, and next 4 ingredients into ground beef mixture just until combined.
Shape into a 9- x 5-inch loaf; place meatloaf on a wire rack in an aluminum foil-lined jelly-roll pan.
Bake at 375° for 1 hour. Top with mozzarella cheese, and bake 15 more minutes or until center is no longer pink. Let stand 5 minutes before serving.
Note: To make ahead, prepare recipe as directed through Step Shape into a 9- x 5-inch loaf, and cover with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Uncover and proceed with recipe as directed.