Espresso and Lime

Make the meatloaf...
0 Preheat your oven to 375 degrees
2 Place a large skillet over medium heat, add a tablespoon of olive oil and cook a small diced onion for about 5 minutes
3 Add 6 cloves of finely minced garlic and cook for another 60 seconds or so, stirring constantly and then transfer the skillet off of the heat
4 In a large bowl, combine 32 ounces of ground beef, 16 ounces of ground italian sauce, 3 large whisked eggs, 3/4 cup of breadcrumbs, 3/4 cup of grated parmesan, 15 ounces of tomato sauce, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of dried italian herbs, 1 teaspoon of salt, 1/4 teaspoon of black pepper and 1/4 cup of finely chopped fresh parsley and mix until completely combined
5 Using lightly oiled hands, divide the meatloaf mixture in half and form into loaves on a greased baking sheet, in 2 greased loaf pans or in a 9"x13" deep baking dish
6 Bake in a 375 degree oven for 50-55 minutes
Make the tomato gravy...
8 While the meatloaf is resting, add 15 ounces of tomato sauce into a saucepan placed over medium to medium low heat 
9 Carefully add about 1/2 cup of the pan drippings along with any brown bits left on the baking sheet into the sauce pan and stir to combine
10 Add additional drippings if thinning is desired 
11 Add salt or black pepper, if necessary
Assemble...
13 After the meatloaf has rested for 10 minutes, transfer it onto a cutting board and slice into inch thick slices
14 Serve with mashed potatoes and some tomato gravy