Osso Bucco Loaf With Gremolata Tomato Gravy

• 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
• 12 lb ground chuck
• 1 cup day-old Italian breadcrumbs
• 34 cup chopped flat leaf parsley
• 1 teaspoon salt
• 34 teaspoon fresh coarse ground black pepper
• 2 eggs
• 2 tablespoons grated lemon zest
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes
• 12 cup dry white wine

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.

olive oil, carrots, onion, fennel bulb, garlic, ground veal, ground chuck, italian breadcrumbs, flat leaf parsley, salt, fresh coarse ground black pepper, eggs, lemon zest, italianstyle stewed, white wine

Taken from www.food.com/recipe/osso-bucco-loaf-with-gremolata-tomato-gravy-159012 (may not work)