fresh cornbread crumbs
zucchini, coarsely shredded
crushed dried red pepper
fresh parsley, minced
In large skillet, heat oil; add onion and saute until tender.
Remove from heat; stir in cornbread crumbs and zucchini until well combined.
In large bowl, combine beef, bread crumbs, egg whites, salt, basil and red pepper.
Place beef mixture on greased sheet of aluminum foil; pat to 10" square.
Spread 1/2 cup parsley leaves over center third of meat square.
Gather and lightly press cornbread mixture into a 10" log.
Place over parsley-covered center of meat square.
Using foil, bring ends of meat together and seal meat to enclose cornbread mixture.
Press loaf firmly and place, seam side down on foil, in shallow baking pan.
Uncover loaf, spread tomato sauce on top and sides and bake 15 minutes longer.
This is also good cold.