Italian Meatloaf

I'll admit it, sometimes it just boils down to laziness. If I'm going to make meatballs, I usually make them on Sundays when I can enlist my Antonia to roll them. I was really craving meatballs on a Monday, so I decided to make a couple of meatball meatloaves. They were scrumptious and are also delicious the next day in a sandwich--bonus. Made with basically all of the same ingredients that I would put in my meatballs, but I added Jarlsberg cheese cubes because they are slow melting, and when you slice the meatloaf, they kind of ooze out...sooo good.  

As always- this is not a science, measurements are somewhat subjective. If you like more cheese, throw more in. When you make this a couple of times you will begin to feel what you need when you mix with your hands. Everything should start to stick together with little effort. You don't want to over mix. It's important to remember that you can always add, but you cannot take away. 

Ground Beef-3lbs 
fresh flat parsley (generous bunch)
little olive oil (to help pulse parsley in processor)
bread crumbs 2 cups -I like to make my own most times, or use panko 
Pecorino Romano cheese-1/4 cup (grate your own)
Parmigiano Reggiano-1/4 (cup grate your own)
Jalsberg cheese cubes 2 handfuls
eggs 2

add ground beef to an over-sized bowl

pulse parsley-add a spec of olive oil
do not clean processor- the cheese will
pick up all if the parsley bits

Add breadcrumbs

Parmigiano Reggiano

Parmigiano Reggiano and Pecorino Romano

Parmigiano Reggiano and Pecorino Romano pulsed 

gently combine with a rubber spatula 

add Jalsberg chunks

add two eggs then combine with hands 

coat a baking sheet with olive oil and shape into a loaf

Bake at 350 for 45 minutes
or until inside temp reaches 160

let rest for 10 minutes before slicing
See the cheese? yummy

I serve with a little marinara on top

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