Osso Bucco Loaf With Gremolata Tomato Gravy

This is reminiscent of the classic veal dish.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 2  carrots, coarsely chopped
• 1  medium onion, coarsely chopped
• 1  small fennel bulb, coarsely chopped
• 3  tablespoons  minced garlic (that's right)
• 1  lb  ground veal
• 1⁄2 lb  ground chuck
• 1  cup  day-old  Italian breadcrumbs
• 3⁄4 cup  chopped flat leaf parsley
• 1  teaspoon salt
• 3⁄4 teaspoon fresh coarse ground black pepper
• 2  eggs
• 2  tablespoons  grated lemon zest
• 1 (14 1/2ounce) can Italian-style stewed tomatoes
• 1⁄2 cup dry white wine

Directions

1. Preaheat oven to 350°.
2. Heat the oil in a large skillet; cook the carrots, onion, fennel, and 1 tablespoon minced garlic, partially covered, over med-low heat for about 5 minutes or until the vegetables are softened.
3. In a mixing bowl, use your hands to combine the veal, beef, bread crumbs, 1/2 cup parsley, salt, pepper, eggs, and about half the cooked vegetables (leave the remaining vegetables in the skillet for later use).
4. Pat meat into a 9x5 inch loaf pan, smoothing the top.
5. Bake for about 1 hour or until the meatloaf is firm, the top is browned, and it tests done.
6. While the meatloaf is baking, add the lemon zest, tomatoes with juice, wine, remaining 1/4 cup parsley, and remaining 2 tablespoons garlic to the vegetables in the skillet.
7. Bring to a simmer and cook over med-low heat, for 15 minutes or until the sauce is slightly reduced--stir occasionally.
8. Let the meatloaf stand in pan for 10 minutes; slice and serve with the sauce spooned on top.