2 lbs beef sirloin, cut into 3″cubes
1 1/2 lb fatty pork shoulder, cut into 3″ cubes
2 tablespoons fennel seeds
1 medium onion, chopped
6 garlic cloves, minced
3 cups fresh good quality bread crumbs
1 cup fresh Italian parsley, chopped
sea salt and freshly ground pepper, to taste
3 eggs, lightly beaten
1/2 cup V-8 juice
1/2 cup dry white wine
large bunch fresh basil leaves
6 ounces sun-dried tomatoes
1 lb fresh mozzarella, thickly sliced
Coarsely grind meats with fennel seeds
Preheat oven 400*F.
In a large mixing bowl combine ground meats with eggs, breadcrumbs, parsley, onion, garlic, juice, wine and seasonings. Place mixture on a parchment lined 16″ x 12″ baking sheet.
Spread out mixture to cover parchment. Sprinkle meat with sundried tomatoes, basil leaves and 3/4 of mozzarella.
Roll up jelly-roll fashion. Place in meatloaf in oven and roast for 1 hour. Top with remaining mozzarella and roast until cheese is melted and golden. Allow meat to cool for 10 minutes before slicing. Serve with tomato sauce.
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