Italian Meatloaf

As easy gourmet topping is offered as well as a simple one. Leftovers make great sandwiches the next day. Don't let the ingredient list sway you as it goes together rather quickly. I found this recipe on an Italian restaurant website I found a while back, but the name didn't print and I can't remember. I'm over 50, it happens to the best of us!

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 1  tablespoon oregano
• 1  tablespoon dry mustard
• 1  tablespoon thyme
• 1  tablespoon garlic powder
• 1  tablespoon onion powder
• 1  tablespoon basil
• 1  tablespoon black pepper, freshly ground
• 2  lbs lean ground beef (or turkey)
• 1 (14 ounce) can diced tomatoes (or equivalent good tomato pasta sauce)
• 2  eggs, beaten
• 1  onion, diced
• 3  slices  bread, crumbled. (I use Italian bread crumbs usually. You can also use left over homemade Italian croutons, and crush)
• 1⁄4 cup ketchup (or chili sauce for more zing)
• 1 -2  tablespoon horseradish
• 1  tablespoon Dijon mustard
• 1 -2  dash Tabasco sauce
• 3  tablespoons Worcestershire sauce
• 1⁄4 cup  pasta sauce (a good tomato based)
• 1⁄4 cup chili sauce
• 1⁄3 cup cheddar cheese (or any of your favorite Italian cheeses)
• 1  tablespoon lemon juice
• 2  tablespoons Worcestershire sauce
• 1⁄4 cup brandy

Directions

1. Prehat over to 350 degrees.
2. Mix the first 7 ingredients together in a large bowl.
3. Mix all of the ingredients, except the last 3 which is for the topping.
4. Then, place the mixture into a large bread pan or baking dish of your choice and spread it evenly.
5. Bake for about 1 hour, then drain off the excess liquid and "ice" it with the topping.
6. The last few minutes of baking, mix 1/4 cup tomato sauce with with 1/3 chili sauce.
7. Remove meatloaf from oven, drain of excess fat and spread with tomato topping.
8. Sprinkle cheese over the top of tomato topping.
9. Return to oven and bake another 15 minutes.
10. OPTIONAL- For a Gourmet Topping, in a small sauce pan, except for the cheese, mix the last 5 ingredients and cook down until paste consistency and then spread on loaf and top with cheese -- an intensified touch to the meatloaf.