Combine the beef or veal, sausage (casing removed), garlic, eggs, salt, pepper, fennel seeds, parmesan, 1 cup of bread crumbs, basil, and oregano. Mix well.
Form meat mixture into a loaf.
Coat the outside of the meatloaf with the remaining breadcrumbs.
Heat the olive oil in a large, deep skillet. Brown meatloaf, carefully turning once to brown both sides.
Add the wine and chicken broth, and rosemary sprig, reduce heat, cover, and cook on low for 45 minutes or until the meat is just fully cooked.
Allow meat to settle for 10 minutes, slice and serve with pasta on the side. Pasta can be coated lightly with the gravy from the meatloaf or with a marinana sauce
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|Serving Size: 1 Serving (561g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 437 (36%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 302.2mg||93 %|
|Sodium 3717.1mg||128 %|
|Potassium 1243.7mg||33 %|
|Total Carbohydrate 115.1g||34 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 107g|
|Protein 74g||106 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1221
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