Tuscan Beef Loaf
|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)|
|Oregano||1⁄2 Teaspoon, crumbled|
|Fennel seeds||1⁄2 Teaspoon, crushed|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Chopped pine nuts||1⁄2 Cup (8 tbs)|
|Squash zucchini||4 Small, cut into 2-inch sticks|
|Cherry tomatoes||1 Pint, stemmed|
|Basil leaf||1⁄4 Teaspoon, crumbled|
|White wine sauce||1 Tablespoon|
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.