Ingredients:
14 Ounce(wt)s tomatoes, italian, canned drained
1 Tablespoon oil, olive
2 Tablespoons parsley, flat-leaf chopped
0.67 Pound veal, ground
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Directions:
In a large skillet, heat oil. Add leaks and cook over medium heat, stirring often, until softened, about 3 minutes. Off heat, stir in zucchini, carrot, and garlic, set vegetables aside. In a large bowl, combine tomatoes, bread crumbs, eggs, parsley, basil, soup mix, salt, and pepper, breaking up tomatoes with a spoon. Add ground meats and vegetables.
Knead with your hands until well blended. Transfer mixture to a loaf pan. Bake until a meat thermometer inserted in center of loaf reads 160 degrees, about 1 ¼ hours. Let stand 5 minutes. Drain off excess fat and slice.
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