Turkey & Sausage Meatloaf

Makes 12 servings (2 meatloaves)

Meatloaf gets a makeover with this meal! Serve it on cheese toast with a chunky red sauce and top it off with fresh mozzarella.

1            pound ground turkey
1            pound ground pork sausage
1/2         pound grated mozzarella cheese 
1            sleeve multigrain saltine crackers, crushed
1            (15-oz.) can tomato sauce
1            green bell pepper, diced
1/2         cup diced red onion
2            large eggs, lightly beaten

Chunky Red Sauce (recipe below)

　
Chunky Red Sauce:           Makes about 3 cups:

1            (26-oz.) jar vegetable spaghetti sauce
1            (14.5-oz.) can fire-roasted diced tomatoes
2            teaspoons dried Italian seasoning
1/4         teaspoon pepper  

1.       Stir together all ingredients in a large saucepan over medium heat. Cook, stirring frequently, 15 minutes or until thoroughly heated.

1 (14.5-oz.) can diced tomatoes may be substituted.

I used Ragu Garden Combination Pasta Sauce and Hunt's Fire Roasted Diced Tomatoes.

1.             Preheat oven to 425°. Line bottom and sides of 2 (8- x 4-inch) loaf pans with aluminum foil, allowing 2 to 3 inches to extend over sides; fold foil down around sides of pan. Lightly grease foil.
2.             Gently combine first 7 ingredients in a medium bowl. Shape mixture into 2 loaves. Place meatloaves in prepared pans.
3.            Bake at 425° for 50 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 10 minutes. Remove meatloaves from pans, using foil sides as handles. Serve with Chunky Red Sauce.

*Ground chuck or lean ground beef may be substituted.

TIP:
If serving 1 meatloaf, let remaining cooked meatloaf stand until completely cool (about 30 minutes). Wrap tightly in plastic wrap and aluminum foil, and place in a large zip-top plastic bag. Store in refrigerator 2 to 3 days or freeze up to 1 month.