Maureen has been on my ass to post this sucker ever since I put up
Pamela’s Baked Bay Potato recipe last week.
FYI- I tend to make this a bit differently everytime
but for some reason it always comes out the same way.
I’ll never figure that one out.
Just know that this behemoth of a loaf is usually gone in two days.
I know, that’s just wrong.
Hot or cold, this stuff is just ridiculously tasty.
Make sure you have some crusty Italian bread for sandwiches the next day.

You will need:

1 lb – decent ground beef
2 lbs. – fresh ground pork (the fresher, the better)
1 (+) cup of bread crumbs (may need to add more depending on the consistency)
3/4 cup grated Parmesan or Romano cheese (plus 1/2 cup more for a bit later!)
3 – eggs
1/2 tsp. red pepper flakes
1/4 tsp. ground nutmeg
2 tbls. decent Italian salad dressing
1 healthy splash of Worcestershire sauce (steak sauce)
3/4 cup of Pastene crushed tomatoes (any quality tomato will do) (+ 1/2 cup for later)
2 tbls. Italian Seasoning (combo of  dried basil, dried oregano, dried garlic & dried parsley)
4 cloves, fresh garlic, minced
2 tsp. salt
1, maybe 2, tsp. fresh cracked pepper ( I always go for two)
2 cups Shredded Mozzarella (save for recipe instructions)

Preheat oven to 400 degrees (@205 Celsius)

Mix all ingredients, except for the Mozzarella cheese, in a bigass bowl.
Don’t mix for too long,  just combine the ingredients.
Take a sip of vino or beer and get out the biggest glass baking dish that you have.
(It has to be sizeable)
Place half of the meat mixture in the dish and pat down until it’s even.
Spread half of the shredded mozzarella cheese on top.
Take a sip of vino or beer.
Add the other half of the meat mixture and press down lightly
so the surface is flat and all the cheese is covered.
Spread the other 1/2 cup or so of crushed tomatoes on the top of said meatloaf
and sprinkle with the 1/2 cup of Parmesan/Romano cheese.
I usually sprinkle a bit of Italian seasoning on the top of that.
Place in pre-heated oven and bake, uncovered  for @ 1 hour. (be sure to check that it doesn’t burn!)
The loaf should be bubbling in the middle and all around.
Remove from oven and cover with the remaining mozzarella cheese.
Place in oven for 5 minutes to melt cheese.
Turn on broiler and broil until cheese is browned and bubbly.
Let rest for 15 minutes before slicing.
Serve with mashed potatoes or THIS.
A simple tossed salad dressed with olive oil and balsamic vinegar
will round out the meal.
Pour more vino or beer and enjoy.
Here’s lookin’ at you kid . . .

~Dad

Here’s a recipe from a dear friend from Spur, Texas.
My wife made it last weekend and let me tell you it was incredible.

*Pork Roast (any size will do, depending on how much pork you want)
*Vidalia Onions (1 large or two small will be fine. Slice them up)
*One CrockPot
*Sweet Baby Ray’s BBQ Sauce

*Put roast in crock and toss in onions.
Add enough water to almost cover the roast.
Cook on Low for 6 hours.
Remove roast and onions and drain water.
‘Pull’ meat off the roast (should fall off) and dice onions.
Add meat and onions to crockpot and add several tbls. of water.
Add enough BBQ sauce of choice to cover meat (Sweet Baby Ray’s is preferred)
and simmer for an additional 2 hours on Low.

Grill some fresh buns with butter and serve with fresh coleslaw.
(Add some coleslaw to the sandwich for a Carolina garnish)
Enjoy!

*awesome with coleslaw

~m