|½ cup||Fresh bread crumbs (about 2|
|2 tablespoons||Olive oil|
|½ cup||Onions, finely diced|
|1||Garlic clove, minced|
|1 pounds||Ground beef chuck|
|½ pounds||Ground pork butt or sweet|
|1 large||Egg, lightly beaten|
|⅓ cup||Grated Romano or Parmesan or|
|Sharp cheddar cheese|
|¼ teaspoon||Fennel seeds|
|¼ teaspoon||Dried oregano|
|¼ cup||Chopped parsley|
|Salt and freshly ground|
Soak the bread crumbs in milk. Preheat the oven to 450 degrees.
Lightly grease a loaf pan.
Heat the olive oil. When hot add the onions and saute for about 8 minutes or until golden and beginning to brown. Add the garlic and saute for a few seconds. Remove the skillet from the heat and transfer the contents to a mixing bowl.
Add the soaked bread crumbs, ground chuck and ground pork butt and mix with 1 egg. Add grated cheese, fennel, oregano, and parsley.
Season to taste with salt and pepper. (Saute some of the mixture before tasting and adjusting for seasoning.) Transfer the mix to a loaf pan and bake at high heat for 15 minutes.
Lower the heat to 350 degrees and bake for 1 hour or until the internal temperature reaches 165 degrees. Let rest 15 minutes before cutting.
Yield: 6 servings
COOKING MONDAY TO FRIDAY SHOW # MF6661
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