2 lbs of ground beef
1 Tbsp of Olive Oil
1 Onion, finely diced
3 Cloves of Garlic, minced
4 Slices of Italian brad, crust cut off
½ cup of Milk
¼ cup of Chopped Parsley
1 cup of Parmiggiano Reggiano
2 Eggs
Dash of Worcesteshire Sauce
Salt and Pepper, to taste

For the Glaze:
3/4 cup of Ketchup
2 Tbsp of Tomato Paste
¼ cup of Brown Sugar
1 tsp of Dried Mustard
1 tsp of Paprika
1 tsp of Granulated Garlic
1 tsp of Granulated Onion


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