Tuscan Meatloaf

The Spicy Olive takes an all-American favorite on a European vacation!

2 thick slices of ciabatta bread
1 lb. lean ground beef
1 lb. ground pork
.25 lb. prosciutto, chopped
.5 c Parmesan cheese, grated
.25 c. chopped parsley
2 large eggs
.25 c. The Spicy Olive Tuscan Herb Extra Virgin Olive Oil
.5 c The Spicy Olive Sherry Balsamic Vinegar
Two 14-oz. cans diced tomatoes

Tear the bread into large pieces and soak in milk. Squeeze to remove the excess milk and combine in a large bowl with the beef, pork, prosciutto, Parmesan, parsley and eggs. Season with salt and pepper, then mix with your hands.

Shape the meat into a ball, place on a rimless, slightly oiled baking sheet. Preheat the oven to 325F. Heat the oil in a roasting dish over moderately high heat. Slide the meatloaf into the roasting dish and cook until the bottom is browned and crisp. Ass the Sherry Balsamic Vinegar and cook for 5 minutes, until slightly reduced. Add tomato sauce and cover meatloaf with foil and bake for 40 minutes.

Transfer the meatloaf to a board and cover loosely with foil. Place the roasting dish over moderate heat, scraping up any browned bits from the bottom and side of the pan. COok until the sauce thickens. Cut the meatloaf and serve with the tomato sauce.