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
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Ingredients
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1/2
loaf of white bread, crust removed
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1 1/3 cups
Whole Milk
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1 1/2 pounds
ground beef
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1 teaspoon
salt
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3 tablespoons
olive oil
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3 sprigs
rosemary
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3
cloves of garlic
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2
zucchini, sliced 1/4" thick
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4
carrots, sliced 1/4" thick
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4
potatoes, chopped
Directions
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Preheat oven to 350 degrees.
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Slice the bread in the milk until it turns into a pulp. Add ground beef and 1/2 tsp salt, and mix well.
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Chop vegetables, and toss with 2 tbsps of olive oil and 1/2 tsp salt.
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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.
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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.
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