1/3 c. olive oil
1 lg. red onion
3 eggs, beaten
2 lb. lean ground beef
1 lb. sweet sausage
4 cloves garlic minced
1 tsp. of basil, oregano, thyme
1 tsp. hot red pepper
1/3 c. parmesan cheese
3/4 c. fine dry bread crumbs
2 pkg. (10 oz. each) frozen spinach, thawed, squeezed, dried and chopped.

In skillet heat oil over high heat. Add onion garlic, basil, oregano, thyme and hot pepper. Reduce heat to low and cook about 20 minutes. Add spinach break up clumps, cook 3 minutes. Let cool. Heat oven 350 degrees. Combine beef and sausage. Stir in spinach mixture, bread crumbs, eggs, cheese and salt. Mix well. In large shallow baking dish form meat loaf. Bake about 1 1/2 hours till well browned, let meatloaf stand 10 minutes before slicing. Top with sauce listed.

TOMATO-OLIVE SAUCE:

3 tbsp. olive oil
3 garlic cloves, minced
3/4 tsp. finely chopped parsley
1 med. onion, chopped
1/2 tsp. basil, oregano and thyme
1 can (35 oz.) peeled tomato with juices
12 brine-cured black olives, Calamato

Large sauce pan, heat oil, add onion, garlic, basil, oregano, thyme and hot pepper. Cook over low heat, covered, stirring once or twice until onion is soft (20 minutes). Add tomatoes breaking with spoon, add juices and salt. Simmer uncovered. Stir occasionally until sauce is reduced to no more than 3 cups. (50 minutes) Let sauce cool slightly, puree in food processor. Return to pan and stir in parsley and chopped olives. (Sauce maybe prepared up to 3 days ahead and refrigerated.)