Italian Meatloaf

Preheat oven to 350.

Mix together meats. Set aside.

Mix eggs, milk , bread crumbs, and seasonings. Set aside for a couple minutes so bread crumbs can absorb moisture so it thickens up considerably. You'll know it's ready when you stir it & feel you need to add more milk; DON'T.

Add Panade to Meat Mixture. You'll most likely want to use your hands for this. When adding Panade, mix small amounts at a time, you may not need all of it. Always depends on meats your using & milk you're using, etc. Throw away any unused Panade.

When ready to shape loaves, divide mixture into however many loaves you would like. I always use cookie sheets & I hand shape my loaves. If you do this method, make sure your loaves are uniform throughout for better results.

Cover tightly with aluminum foil. Bake for 45 min. Check with meat thermometer, you want 160. If not done, cover & continue baking.

When you're down to last 10 or 15 min baking, take foil off, & top with homemade or store bought marinara. You don't need very much. You don't want to overpower meats.

Take out of oven & let rest 10 min. Enjoy!