- 6 slices of bread
- 1/2 cp milk
- 2 tbs olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 1 medium Russet potato, peeled and cubed
- 2 cloves garlic, finely chopped
- 2 lbs ground beef (see note)
- 1 package (6 links) uncooked Italian sausage, casings removed (see note)
- 1 tbs dried whole oregano
- 1 tbs dijon mustard
- 3 tbs worchestershire sauce
- 1/4 cp grated parmesan cheese
- 1 tbs dried parsley
- 2 eggs
- 1 tbs kosher salt, more to taste
- freshly ground black pepper, to taste
- 1/2 cp to 3/4 cp ketchup
- Preheat oven to 425˚.
- Hand tear the bread slices and place in a small bowl. Add the milk and let soak while you work on the vegetables.
- Heat a skillet with the olive oil. Add the chopped onions and sweat them for one minute. Add the celery, carrots, and potatoes and garlic. Sauté the vegetables for 5 minutes. Remove from heat and place into a large mixing bowl.
- Add the ground beef to the bowl with the vegetables. Add the sausage, one at a time, breaking them up into small pieces with your hands as you add them. Gently squeeze the milk from the bread. Add to the bowl. Measure out the oregano into the palm of your hand, using both hands, crush the oregano by rubbing your palms together over the bowl. Add the rest of the ingredients to the bowl.
- Using your hands, gently fold all the ingredients together being careful to mix just until everything is incorporated. Don’t overwork the meat as you’ll toughen it up.
- Take about a small meatball sized amount of the meat mixture and form it into a mini patty. Heat the same skillet used for the vegetables (add more oil if needed) and cook the patty for 5 minutes per side or until cooked. Remove from heat and place on a napkin. Once cooled enough to touch, taste it. Adjust seasoning in the meat mixture if needed.
- Wrap a flat baking sheet in foil and turnout the meat mixture onto it. Gently form it into a log. Top with ketchup. Place in the middle of the oven and bake at 425˚ for 30 minutes. Lower heat to 325˚ and bake for an additional 1 1/2hrs or until a meat thermometer inserted into the middle reads 155˚.
- Let stand for 10 minutes before slicing. Delicious served with a fresh green salad, cauliflower mash and a glass of Pinot Grigio.
Source: Confession Of A Foodie
(Visited 23 times, 1 visits today)