Italian Meatloaf (Beef or Veal)

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