Italian Meatloaf

Heat oven to 3 are and 75°F.

Combine the ground beef, sausage, onion, garlic, breadcrumbs, parsley, Italian seasonings, and salt and pepper to taste in a large bowl. Add the eggs, tomato juice, and wine and mix thoroughly.

Lay out 1 large sheet of waxed paper or parchment paper. Spread the meatloaf mixture out in a 15 x 12" rectangle on the waxed paper. Arrange the basil leaves over the surface. Scatter the sun-dried tomatoes over the basil and arrange three fourths of the smoked mozzarella on top.

Using the waxed paper as an aid and starting from one short side, roll up the meat like a jelly roll. Peel back the paper as you roll. Place seam side down on a baking sheet lined with aluminum foil.

Bake 1 hour. Place the remaining smoked mozzarella over the top of the loaf and bake until the cheese is melted and bubbling, about 10 minutes more. Serve the meatloaf with fresh tomato sauce or refrigerate the meatloaf until cold and cut into thin slices like a pâté.