From "True Grits . . .Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 1 pound hot Italian sausage
  • 2 pounds ground chuck
  • 1 medium onion, chopped
  • 4 cloves of garlic, finely chopped
  • 1-1/4 cups dry bread crumbs
  • 1 cup chopped Italian parsley
  • 2 eggs, beaten
  • 1/2 cup tomato sauce
  • 1/2 cup red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups chopped fresh spinach
  • 4 ounces oil-pack sun-dried tomatoes, drained
  • 1/2 cup chopped black olives
  • 1 pound mozzarella cheese, thinly sliced


    *  Remove the sausage from the casings and crumble.  Combine with the ground chuck, onion, garlic, bread crumbs, parsley, eggs, tomato sauce, wine, oregano, salt and pepper in a bowl; mix well.

    *  Spread into a 12x15-inch rectangle on a large sheet of waxed paper.  Spread the spinach on the rectangle, leaving the edges uncovered.  Top with the tomatoes and olives; layer 3/4 of the cheese over the filling.

    *  Roll the meat loaf to enclose the filling, using the waxed paper to begin the roll.  Remove the waxed paper; press the edges to seal.  Place seam side down in a foil-lined baking pan.

    *  Bake at 350 degrees for 1 hour or until cooked through.  Top with the remaining cheese.  Bake just until the cheese melts.  Serve hot or cold.

    SERVES: 8


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