The Big Meatball

Can serve the whole meatball atop the pasta on a large platter OR you can cut the meatball into wedges and serve on spaghetti with sauce.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  lb  ground chuck
• 1⁄2 lb hot Italian sausage or 1⁄2 lb  sweet Italian sausage
• 1  cup  seasoned dry bread crumb
• 1⁄2 cup  chopped flat leaf parsley
• 1⁄4 cup  grated parmesan cheese
• 3  tablespoons  chopped fresh basil (or 2 t. dried)
• 1  tablespoon  chopped fresh oregano (or 1 t. dried)
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 3  eggs
• 4  cups  homemade  marinara sauce (or bottled marinara sauce)

Directions

1. Preaheat oven to 350°.
2. In a big mixing bowl, combine the beef, sausage, bread crumbs, parsley, cheese, basil, oregano, salt, pepper, and eggs (this works best if you use your hands).
3. Place the meat in the center of a 13x9 inch baking dish; shape mixture into a smooth rounded dome 3-4 inches high.
4. Bake in preheated oven for 35 minutes.
5. Spoon or drain off any fat in the dish.
6. Pour the marinara sauce over the loaf and bake 20 minutes; let stand 10 minutes.
7. Serve meatloaf cut in wedges with about 2/3 cup sauce per serving.
8. Left-overs: cut into chunks and reheat in additional marinara sauce; serve spooned into hero or grinder rolls; add a few slices of mozzarella cheese and sauteed green pepper, if you wish.