Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Fresh bread crumbs (about 2 |
| Slices) | |
| ¼ cup | Milk |
| 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 |
| Sausage meat | |
| 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 | |
| Black pepper |
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