This is a delicate style meatloaf, best baked in a loaf, then sliced and warmed gently. Its slices will reheat adequately in a microwave oven.
Pre-heat the oven to 350 degrees.
1 Pound each ground beef, veal, and pork
2 cups fresh ground bread crumbs (slice day old Italian bread including crust and grind in food processor roughly, the bread can have large pieces here and there)
6 eggs, beaten
1 cup milk
2 tablespoons each dried oregano and basil
2 tablespoons rough chopped fresh rosemary
1 tablespoon fennel seed.
Salt and pepper to taste. For a little spice option to add 1 tablespoon crushed red pepper
½ cup olive oil
1 cup each small diced carrot, fennel, onion
2 tablespoons minced fresh garlic
Heat oil in a sauté pan and add carrot, fennel, and onion. Cook over medium heat for several minutes until soft. Add garlic and continue to cook gently until the carrots are soft. Remove and let come to room temp. Then add this to the meat mix.
Blend the vegetable and the meat mix very well. This is best done with by hand, wearing sanitation kitchen gloves.
Lightly oil a metal 6x10 inch (or similar) loaf pan. Fill the pan with the meatloaf mixture. Check the depth of the pan to make sure it can take all of the mix. If not select another pan, ceramic can also be used, but glass does not make for a good exterior.
Bake the meatloaf for about 45 minute. Check that an internal temperature of 155 degrees is reached. Slightly undercooking is ok. Holding it carefully, tilt the pan so that the fat and extra juice runs off. (use a soup can or bowl). If desired, this liquid can be de-fatted and the resulting juice added to the sauce for serving.
You can remove the meatloaf and serve it hot now, smothered in tomato sauce, but another good plan is to cool it, slice it , then heat the slices on a grill or frypan. Then top with tomato sauce and provolone cheese. Good accompaniments for this meat loaf are potato gnocchi and broccoli rabe.