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Author Notes: This is something my friend Angela taught be to make in Rome. Its easy, delicious, and a crowd-pleaser. Its lighter than traditional meatloafs. She would occasionally stuff it with Buffalo Mozzarella Bocconcini, Boiled Eggs, or a combination, but I prefer it unstuffed. My favorite accompaniment are roasted potatoes, zucchini and carrots, cooked in the pan with the meatloaf. —teemee
- 1/2 loaf of white bread, crust removed
- 1 1/3 cups Whole Milk
- 1 1/2 pounds ground beef
- 1 teaspoon salt
- 3 tablespoons olive oil
- 3 sprigs rosemary
- 3 cloves of garlic
- 2 zucchini, sliced 1/4" thick
- 4 carrots, sliced 1/4" thick
- 4 potatoes, chopped
- Preheat oven to 350 degrees.
- Slice the bread in the milk until it turns into a pulp. Add ground beef and 1/2 tsp salt, and mix well.
- Chop vegetables, and toss with 2 tbsps of olive oil and 1/2 tsp salt.
- You can stuff the meatloaf now, or just form it into a bread shaped loaf on an oiled cookie sheet or roasting pan. It will seem a bit wet, but will keep its shape. Surround with vegetables, rosemary, and garlic. Cover pan with foil allowing meatloaf and vegetables to steam, and cook for 45 minutes.
- Remove foil and toss vegetables. Turn up heat to 400 degrees, and return to meatloaf to the oven for another 15 minutes, or until browned and vegetables roasted.