Ingredients:
serves 12
preheat oven 400*F
2 lbs beef sirloin, cut into 3″cubes
1 1/2 lb fatty pork shoulder, cut into 3″ cubes
2 tablespoons fennel seeds
1 medium onion, chopped
6 garlic cloves, minced
3 cups fresh good quality bread crumbs
1 cup fresh Italian parsley, chopped
sea salt and freshly ground pepper, to taste
3 eggs, lightly beaten
1/2 cup V-8 juice
1/2 cup dry white wine
large bunch fresh basil leaves
6 ounces sun-dried tomatoes
1 lb fresh mozzarella, thickly sliced
Coarsely grind meats with fennel seeds.
How to make it
In a large mixing bowl combine ground meats with eggs, breadcrumbs, parsley, onion, garlic, juice, wine and seasonings.
Place mixture on a parchment lined 16″ x 12″ baking sheet.
Spread out mixture to cover parchment.
Sprinkle meat with sundried tomatoes, basil leaves and 3/4 of mozzarella.
Roll up jelly-roll fashion.
Place in meatloaf in oven and roast for 1 hour.
Top with remaining mozzarella and roast until cheese is melted and golden.
Allow meat to cool for 10 minutes before slicing.
Serve with tomato sauce.
I could have completely eliminated my stress by succumbing to high-end products like raw oysters and a big prime-rib roast, to ensure success. I love both…
My hunch was that Axel would enjoy a bit of creativity.
My hunch was right!
Thanks for reading.
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