Pat LaFriedas Four-Meat Meatloaf

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups yellow onion (about 2 medium)
• finely chopped
• 4 cloves garlic
• minced
• 1 1/2 cups shredded mozzarella cheese (about 6 ounces
• not fresh mozzarella)
• 1 cup Pecorino Romano cheese
• grated (about 4 ounces)
• 2 tablespoons fresh flat-leaf parsley leaves
• finely chopped
• 1 pound chopped ground beef
• 1 pound chopped ground pork
• 1 pound chopped ground lamb
• 1 pound chopped ground veal
• 1/2 cup Italian-style bread crumbs
• recipe for homemade below or store-bought
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 4 large eggs
• 2 teaspoons paprika
• 3/4 cup tomato sauce
• homemade or store-bought

Instructions

1. To make 1 cup of Italian-style breadcrumbs, start with 1 cup finely ground fresh white breadcrumbs.
2. Spread them out on a baking sheet and lightly toast in a 325F oven until they are golden.
3. Let them cool to room temperature, then mix the toasted breadcrumbs with 1 teaspoon kosher salt, 1 teaspoon finely chopped fresh flat-leaf parsley leaves, 1/2 teaspoon garlic powder, 1/2 teaspoon sugar and 1/4 teaspoon dried oregano.