For the meatloaf:
Preheat the oven to 370 degrees F.
Combine the ground chuck, Italian sausage, mozzarella cheese, bread crumbs, sundried tomatoes, yellow onion, minced garlic, oregano, basil, 1 teaspoon salt, 1/2 teaspoon black pepper, eggs, tomato sauce, and red wine in a large bowl and mix well.
Grease individual cupcake foil containers or cupcake pan (or can be made in one large loaf pan). Divide the raw mixture evenly among the containers.
Bake for 30 minutes, cool and remove from mold.
When ready to eat or serve, reheat until the internal temperature of the meatloaf reaches 165 degrees F.
To make topping:
Mix the cooked, drained, and cooled pasta with the marinara sauce of your choice. Portion the pasta into 1/2 cup servings for the meatloaf cupcakes. Place on tops of cooled meatloaf and sprinkle with Parmesan cheese and dried Italian spices, to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cynthia Kallile, The Meatloaf Bakery, Chicago, IL