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Tuscan Beef Loaf

Chef.at.Home's picture
Ingredients
  Ground round/Chuck 2 Pound
  Ground beef seasoning mix 1 1⁄8 Ounce
  Soft bread crumbs 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Eggs 2
  Oregano 1⁄2 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  Fennel seeds 1⁄2 Teaspoon, crushed
  Parsley 1⁄2 Cup (8 tbs), chopped
  Chopped pine nuts 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Squash zucchini 4 Small, cut into 2-inch sticks
  Cherry tomatoes 1 Pint, stemmed
  Salt 1⁄2 Teaspoon
  Basil leaf 1⁄4 Teaspoon, crumbled
  White wine sauce 1 Tablespoon
Directions

1. Combine beef, seasoning mix, crumbs, milk, eggs, oregano, 1/8 teaspoon of pepper, fennel seeds, parsley and pine nuts in a large bowl. Mix well. Pack firmly into a lightly oiled, 6-cup ring mold; turn out on shallow baking pan.
2. Bake in a moderate oven (350°) for 1 hour.
3. Fifteen minutes before meat loaf is done, melt butter or margarine in a large skillet. Saute zucchini until just tender, about 10 minutes. Add tomatoes, salt, 1/8 teaspoon pepper and the basil; heat two minutes longer.
4. Place meat loaf on serving platter, using two wide spatulas; fill center with the zucchini-tomato mixture; keep warm. Make White Wine Sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked

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