Meat loaf with a nice sweat taste.
Yield: 4-6 portions
Perfect for a small family
2 pounds of ground veal
1 cup of breadcrumbs
1 teaspoon of dried basil
1 teaspoon of oregano
1 teaspoon of dried parsley
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of milk
2 tablespoons of worcestershire sauce
8 oz of fresh mozzarella, sliced with frosting
1 cup of ketchup
1/4 cup of firmly packed brown sugar
1 tablespoon of red wine vinegar
2 garlic gloves crushed
1/8 teaspoon of salt
pinch of cayenne pepper
Cooking time: 70 minutes
Its your time to shine
- Preheat the oven to 350 degrees.
- Lightly grease a glass baking dish (9x13) with non-stick cooking spray.
- In a large mixing bowl, combine ground veal, breadcrumbs, basil, oregano, parsley, salt, pepper, milk and worcestershire sauce. Knead until smooth.
- Divide the meat in half. Shape half the meat into the bottom half of the bread and place it in the prepared pan. Place the mozzarella slices in the center, leaving 1/2 inch around the ends and sides. Shape the remaining half of the meat like the top half of the bread, sealing the edges. This is a free-form loaf, so it doesn't have to be perfect.
- In a small mixing bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, red wine vinegar, garlic, salt and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
- Bake in preheated oven for 45 minutes.
- After 45 minutes, remove from the oven and pour the rest of the sauce over the bread. Increase the temperature to 400 degrees and bake for an additional 15 minutes.
- Let stand 5 to 10 minutes before serving.