-
1
Preheat the oven to 375 degrees F.
-
2
Put the bread cubes in a medium bowl, and pour the milk over them.
-
3
Let the bread soak until it is soft.
-
4
Meanwhile, combine the carrots, celery, and onion in a food processor, and pulse to make a fine-textured paste or pestata.
-
5
When the bread is soft, squeeze out the excess milk and put the bread in a large mixing bowl.
-
6
Mix the pestata, ground meats, scallions, grated cheese, marinara sauce, parsley, salt, and oregano with the bread, using your hands to distribute all of the ingredients evenly.
-
7
Oil a 10-by-15-inch Pyrex or ceramic baking dish with the olive oil.
-
8
Form the meat mixture into a loaf in the oiled pan.
-
9
Place in the oven, and bake until browned and cooked through (the center of the meatloaf should read 165 degrees F on an instant-read thermometer), about 1 hour and 15 minutes.
-
10
Let cool for 10 minutes before slicing.
-
11
About dried oregano: I typically like fresh herbs, but in the case of oregano I prefer it dried.
-
12
However, I do not like the jarred product: I always buy a bouquet of dried oregano, from either Italy or Greece.
-
13
It comes wrapped in a plastic bag and is easy to handle.
-
14
Just rub the oregano in the plastic between your hands and shake the loose leaves out from one side.
-
15
Then wrap the bouquet to seal it, and store in a dry place for next time.
-
16
Oregano is great to flavor sauces, stuffing, in braised meats, and on pizza and focaccia.
-
17
I even use it when I make myself sunny-side-up eggs with grated Grana Padano.
