About This Recipe Making meatloaf is investment cooking at its best. The investment is your time, of course. You’re standing at the stove, so why not deliberately create leftovers to enjoy later? This meatloaf has something extra: layers of Gruyere, inside and out. It is equally yummy hot or at room temperature. As Found in...
Assemble, prepare, and measure ingredients. Squeeze sausagemeat out of casings. Dice onion. Mince garlic. Chop parsley leaves and discard stalks. In a small bowl, beat eggs just to combine. Grate cheese. Finely chop sundried tomatoes. Preheat oven to 375°F/190°C. Line bottom and sides of a 13- × 9-inch/2 L baking dish with parchment paper or aluminum foil.
In a large mixing bowl, use your hands to combine sausage meat and ground beef with onion, garlic, parsley, and oregano. Season with salt and pepper. Add beaten eggs and wine and mix to combine. Spread mixture on a flat surface and pat into a large rectangle about 2 inches (5 cm) thick. Sprinkle three-quarters of the Gruyere, sundried tomatoes, and basil leaves evenly over meat. Roll mixture into a rough cylinder, pinching the ends to seal in cheese.
Transfer meatloaf to prepared baking dish, seam-side down, and bake for 1 hour, or until nicely browned. Sprinkle remaining Gruyere over top and bake for another 5 minutes to melt it.
To serve, cut meatloaf into generous slices.