Best Italian Meatloaf

I've been making this for ever. I NEVER use ketchup. Always use classico. 1.5 cups Mozzarella mixed in. In glass pan cover with MORE sauce, top with 1.5 each shreaded Parmesan and Mozzarella. Bastered out most of the grease. Round 2 later.

This is a keeper recipe!!! I added a little red pepper flakes for some extra kick and it was delicious.

First I will say I used venison instead of ground beef. This turned out great for venison and didnt require adding a bacon or other fat normally called for in a venison meatloaf recipe. The cheese disappears when cooking which is good because I didnt really want a cheesy meatloaf. The meatloaf was moist and the only other thing I modified was adding half of a diced yellow onion and then pan fried the slices to get a crust. This turned out great and I can definitely see myself using this with venison again in the future.

One of the reasons I like this recipe other than the fact that it is pretty tasty is because you can mix all the ingredients in the meatloaf pan without having to dirty more dishes or I've also made mini meatloaves using a cupcake pan. I've made this recipe using beef and I've also used this same recipe using turkey and both were extremely tasty. I like to use the HOT Rotel tomatoes, but that's just my preference. The only alteration that I make to this recipe is that I use jarred spaghetti sauce in lieu of ketchup. So if you haven't tried this recipe yet, do yourself a favor and make it, you'll love it. Besides, it's hard to screw up meatloaf