Sausage Meatloaf with Lemon and Parmesan

In an effort to describe the flavors in last night's meatloaf, all I can come up with is "sunny". Using hot Italian sausage along with ground pork and a small amount of ground beef, the loaf of yummy goodness reeks of sunny Mediterranean flavors.

The big surprise is the addition of lemon peel along with the usual garlic and onion although even that's treated differently and caramelized slightly before being flavored with marsala wine.

What can I say except it's kinda' gourmet, certainly not boring, definitely moist and delicious. I can't wait to have some leftovers in a grilled panini sandwich over the weekend. Thanks Fine Cooking for the inspiration. It's a winner.

By the way, we had our meatloaf with a Mediterranean inspired pasta salad that included sweet onion, green pepper, kalamata olives, capers, fresh basil, sweet pimentos and feta cheese all bound together with a lemon mayonnaise. I would have thrown in some sundried tomatoes if I'd had some. I was surprised how well it turned out but since it was a total  "seat of the pants" kind of creation, I didn't measure anything. Sorry I can't give you a recipe.

Sausage Meatloaf with Lemon and Parmesan (adapted from finecooking.com)

1 tablespoon olive oil

1 large yellow onion, chopped

4 cloves garlic, minced

3/4 cup dry Marsala wine

4 ounces stale country style bread (I used Italian), cut into 2 inch pieces

3/4 cup whole milk

1 pound bulk hot Italian pork sausage

2/3 pound ground pork

1/3 pound ground beef

2 large eggs

Grated rind of one lemon

1/2 cup grated parmesan cheese

1 tablespoon Worcestershire sauce

1/2 teaspoon red pepper flakes (optional)

1/2 teaspoon dried Italian seasoning

2 tablespoons chopped fresh parsley

1/4 cup chopped fresh basil

Fresh ground black pepper

2 tablespoons liquid honey

Heat a sauté pan over medium high and add olive oil. Heat until shimmering. Add onions and garlic and cook until softened and just starting to caramelize (about 10 minutes). Add Marsala wine and cook, stirring occasionally until wine has been almost completely evaporated. Transfer to a large bowl to cool. Meanwhile soak bread in milk until almost completely absorbed. Squeeze out most of milk leaving bread quite soft but not really wet. Crumble bread into cooled onion mixture. Add all other ingredients except for honey and mix well to combine.

Preheat oven to 375. Line a sheet pan with aluminum foil and spray with cooking spray. Form meatloaf into a compacted log shape and coat with honey. Bake for 55 to 60 minutes or until internal temperature registers at least 160. Remove from oven and let sit for 10 minutes before slicing. Serves 6 Download Sausage Meatloaf with Lemon and Parmesan

A year ago Pasta with Pancetta and Fresh Tomatoes

Comments

[Lea]

I love meatloaf and this one looks scrumptious!!!!!!

[June]

Thanks Lea. I love meatloaf too and this one's really wonderful.

[Mary from Apron Strings & Wedding Rings]

Well I wasn't hungry a little while ago. I'm certainly thinking of going to the butchers for the meats to make this meatloaf. Wonder if they'll notice my PJs! Happy Memorial Weekend my friend! - Love, Mary L.

[June]

Between 2 slices of toast along with a fried egg, it would make an amazing breakfast sandwich! Happy MW back atcha'!