MEATLOAF:

1/2 tbsp. olive oil
1/2 c. chopped onions
3/4 c. cubed (about 1/4 inch thick) day old Italian bread
1 lb. lean ground beef
1/2 lb. lean ground pork
1/2 lb. lean ground veal
1 lg. egg, lightly beaten
1/2 c. finely chopped fresh Italian parsley
1/2 c. grated Parmesan cheese
1 clove garlic, minced
1 tsp. dried basil
3/4 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
1/4 tsp. red pepper flakes

SAUCE:

1/2 tbsp. olive oil
1/2 c. chopped onions
1 clove garlic, minced
1 (28 oz.) can crushed tomatoes
1/4 tsp. dried basil
Pinch dried oregano
Salt and freshly ground black pepper to taste

To make meatloaf: Preheat oven to 350 degrees F. Heat oil over medium heat in a large nonstick skillet. Add onions and saute, stirring, for 10 minutes, or until soft and golden.

Meanwhile, combine 1 cup cold water and bread cubes in a large bowl; let stand 10 minutes. Add meats, onions, egg, parsley, Parmesan, garlic, basil, salt, oregano, pepper and red pepper flakes. Mix thoroughly with your hands until ingredients are well blended.

Spoon the meatloaf mixture into a large shallow baking dish (about 13x9 inches) and shape into a large oval. Bake 1 hour and drain off any fat.

To make sauce: Meanwhile, heat oil in a large nonstick skillet. Add onions and saute, stirring, for 10 minutes, or until soft and golden. Add garlic and saute 1 minute. Add tomatoes, basil and oregano to the onion mixture. Bring to a simmer. Season with salt and pepper.

Spoon tomato sauce over the top and around the sides of the meat loaf. Return to the oven and bake 15 minutes longer, or until the juices run clear when the meatloaf is pierced with a skewer. Let stand 15 minutes before cutting into thick slices. Serve with sauce. Serves 8.