Osso Bucco Loaf With Gremolata Tomato Gravy

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 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 1/2 ounce) can italian-style stewed tomatoes
• 1/2 cup dry wine

Recipe

• 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.