Prep 15 mins
Cook 2 hrs
Another gem from my sister's family cookbook. This looks like a lot of work, but the steps are really simple and go quickly. The presentation of this is gorgeous -- almost like a "Ground Beef Wellington." Experiment with different breads to give it a different touch each time. Terry adapted this from an early food processor cookbook that advised you to grind the meat yourself. That's not necessary, but PLEASE be sure to use the leanest ground beef and pork possible.
- 1 loaf unsliced French bread (sour dough is great, round loaves are easiest to work with)
- 1⁄2 cup low-fat milk
- 1 bunch fresh parsley
- 1 tomatoes
- 2 eggs
- 1 1⁄2 teaspoons salt
- 1 garlic clove, crushed
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- 1⁄2 lb lean ground beef
- 1⁄2 lb ground lean pork
- 1 hot Italian sausage, ground
- 1 tablespoon butter
- Preheat oven to 350.
- Slice off a 7-inch circle from the top of the loaf and scoop out enough bread to leave about a 1/2-inch thick shell. Save the top of the crust for a "lid.".
- In a food processor or blender, process the bread into crumbs. (You'll need one cup. If there's extra, save it for another recipe.).
- Put 1 cup bread crumbs in a large mixing bowl, add milk, and let stand for 5 minutes.
- Finely chop parsley and add to bowl.
- Dice tomato and add to bowl.
- Add everything else but the butter to the bowl, roll up your sleeves, and mix well.
- Pack meat mixture into bread shell. Replace top.
- Rub butter on bread.
- Wrap bread in foil and bake at 350 for 2 hours.
- Use a serrated knife to cut loaf into wedges and serve.
I tried this recipe last night and my family loved it (except my 9-yr-old, who is convinced that meatballs and meatloaf aren't even remotely related). The combination of the crusty bread (I used a sourdough) and the fallin-apart meatloaf was divine. I left out the sausage because we aren't big fans of Italian sausage, and I don't think we missed out at all on flavor. I had leftover meat mixture because my loaf of bread was a bit small, so I made it into a regular meatloaf and sprinkled Parmesan cheese over the top. The loaf baked in an hour, and the cheese formed a delicate crust over the meat that further enhanced the flavor. This one is a "keeper" according to my family.
I was looking forward to trying this recipe. I followed the recipe exactly and it baked up nicely. The presentation was wonderful, however, I did have a little issue with the foil sticking to the bottom of the bread. As for the meatloaf fillng, my husband and grandson liked it, however, I thought the italian sausage was a little overpowering. I loved the crusty bread soaked with the meat juices. I know I will make this again, but I am sure I will adjust the meat mixture (probably leave out the italian sausage and maybe add a little sauteed onion). Thanks for posting. Sue