Firehouse Meatloaf, Let the Sauce Reinvention Begin

I was never a big meatloaf person. In fact, it was one of the dishes that could actually keep me from having a meal. My mother made it once in a great while as we were growing up but it was never something that made my family squeal with delight...that was, until the introduction of Firehouse Meatloaf.

I think my mother found the original recipe on the Food Network. She was always looking for something new to place into our family dinner rotation. This became an instant hit and grew to become more and more original each time we made it.

Some Tips for this Recipe

- This recipe only requires a few cups of pre-made tomato sauce. The quantity depends on your families preferences and if you plan to serve it will a side of pasta or not. For instructions on “How to Make a Pot of Sauce like an Italian Nonna” please ...

- This recipe is also very tasty when you substitute ground turkey for ground beef and chicken sausage in place of pork sausage.

-This recipe can be prepared in the following ways

1. As one large meatloaf
2. A series of smaller (personal sized meatloaf)

I always use option two. Just look for the smallest aluminum foil loaf pans you can. You will just construct smaller versions of the mixture. This is a great option because you can take only what you need and freeze the rest for later. I usually just use double the amount of aluminium foil on the top of the meatloaf pans I am freezing. Then when I am planning to use any of my frozen meatloaf pans I simply take it out in the morning to thaw and then cook it that evening. It works just perfect...

- In my opinion Firehouse Meatloaf goes best with a side of green beans or peas and mashed potatoes. Pasta works well also.

Ingredients for Firehouse Meatloaf

- 1 pound of lean ground beef
- 1 pound of sausage
- 1 medium onion, diced
- 3 - 4 cloves of garlic, minced
- 2 cups Italian bread crumbs
- 1 cup tomato sauce
- 1 cup grated cheese
- Rosemary, Basil, Oregano, salt and pepper (about a ½ tablespoon of each, to taste)
- 2 large eggs
- ¼ cup milk
- ½ brick of Munster Cheese, cut lengthwise into strips
- Shredded Munster Cheese and an additional 1-2 cups of tomato sauce for serving

Directions for Making Firehouse Meatloaf

Think of it like you are making meatballs...

1. Remove the sausage from their casing, discard casing
2. Mix sausage with ground beef
3. Add the eggs, breadcrumbs, grated cheese, milk, rosemary, basil, oregano, salt, pepper, onion, garlic, and 1 cup tomato sauce to the ground beef/sausage mixture and mix well.
4. At this point you will want to access the consistency of your mixture as we did when we made our meatballs. If the mixture is too wet slowly add back a few of the dry ingredients starting with the bread crumbs and grated cheese. If the mixture is too dry start by adding one egg and then a splash of milk.
5. If you are making one large meatloaf take about ½ of the meatloaf mixture and place it into the center of a greased Pyrex dish (any dish with a lip large enough to catch the meat’s drippings will work fine). Mold this into a meatloaf shape. Fill the center with the stripes of Munster cheese. Top with the remaining meatloaf mixture being sure to seal all edges to be sure the cheese does not escape during the cooking process.
6. If you are making a series of smaller meatloaf pans simply divide up about ½ of the meatloaf mixture into the small aluminum pans. Place one or two strips of Munster cheese in the center of each of the meatloaf pans you prepare. Then top this with the remaining meatloaf mixture. Be sure to seal the cheese into the center of your meatloaf so that you don’t lose any cheese in the cooking process. At this point you may freeze any of the meatloaf pans you plan to use for another meal.
7. Place the meatloaf into the oven at 375 degrees for 35 - 45 minutes or until it is golden brown and the juices run clear.
8. Let meatloaf sit for 5 - 10 minutes to cool
9. To serve spoon a generous amount of sauce over the top of the meatloaf and top with shredded Munster Cheese.

You will be revered as a culinary genius with this meal that is easy enough for a busy weeknight yet fancy enough to serve on as a holiday meal.

As always, if you prepare this recipe please comment below and let me know what you think.

Happy Cooking my Friends,

- Jeannie Sargent