Meatloaf with Green Chile

this recipe makes a huge meatloaf...enough for a big family dinner and lots of sandwiches for the next few days.  i still get pretty tired, so a dish with leftovers works really well this week.  normally, i would serve this with garlic smashed potatoes, but i decided to go with roasted sweet potato fries and a large green salad.  sound good?

meatloaf with green chile 
(serves 6 with plenty of leftovers for sandwiches) 

1/4 cup extra virgin olive oil, plus additional for greasing pan 
1 medium white onion, chopped
4 cloves garlic, minced 
8 oz diced green chile (if from frozen, defrost and drain excess liquid.) 
1/4 cup italian parsley, minced 8 oz tomato sauce, divided 
2 eggs, beaten 
1 1/2 cups dried whole wheat bread crumbs (homemade or store bought) 
sea salt 
freshly ground black pepper 
2 lbs ground beef 
1 1/2 lbs ground pork 

preheat oven to 375 degrees. using olive oil, grease a baking dish or rimmed baking sheet. set aside. in a medium saute pan, heat the 1/4 cup olive oil until it just begins to shimmer. add onion, garlic and green chile and large pinch each salt and pepper. saute for 4 minutes. set aside and allow to cool. 

in a large mixing bowl add the parsley, 4 oz tomato sauce, eggs, bread crumbs and large pinch each salt and pepper. add cooled onion, garlic chile mixture and combine. add ground beef and pork. gently, using your hands, mix meat into other ingredients until just combined. do not overmix. form into a loaf shape and add to prepared baking dish. spread remaining 4 oz. tomato sauce over meatloaf.

bake in preheated oven for 1 1/2 hours. the interior temperature should be at 165 degrees so check with an oven thermometer. continue cooking if necessary until meatloaf reaches proper temperature. 

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