The ingredients in this dish are similar to the ones my mom uses to make meatballs--tomatoes, ground beef, cheese, and herbs bound together with eggs. A great way to use dried-out leftover bread.

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Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.

  • Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.

Nutrition Facts

402 calories; protein 22.6g; carbohydrates 36.4g; fat 16.5g; cholesterol 189.7mg; sodium 1139.1mg. Full Nutrition
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Reviews (15)

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Most helpful positive review

Rating: 5 stars
05/26/2006
I wasn't sure what to expect with this recipe. It is really good easy and flavorful. I did use more ground beef than it called for. I used a whole pound because that is what I had defrosted. I think next time I will again use the whole pound. Thanks for a really good recipe. Read More
(23)

Most helpful critical review

Rating: 3 stars
01/24/2007
My husband made this recipe and followed it exactly. It smelled really really good while it was cooking but we had a few complaints about the taste. It needed more meat (or less bread)and it just seemed as if something was missing. Maybe some shredded mozzerella cheese? I'm not sure but I'm not going to find out because I don't plan on making it again. Sorry. Read More
(14)
15 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/26/2006
I wasn't sure what to expect with this recipe. It is really good easy and flavorful. I did use more ground beef than it called for. I used a whole pound because that is what I had defrosted. I think next time I will again use the whole pound. Thanks for a really good recipe. Read More
(23)
Rating: 5 stars
07/18/2005
This was very tasty and incredibly easy! I could incorporate all 4 food groups and my kids had no idea - they just knew they wanted more! Read More
(18)
Rating: 5 stars
02/13/2008
This recipe is a really great idea and a bit of a retake on something my mom used to make which was savoury bread and butter pudding but this is better because everything is nice and moist. I cheated a lot and used a packet of pre-cooked spaghetti mince which I make in huge quantities and keep in the freezer for quick dinners but which has all the ingredients required for the mince in this recipe anyway. I chopped some extra fresh tomatoes and threw those in to up the veggie content. I used leftover hotdog rolls cubed. I also used 4 eggs milk and no stock. I then microwaved it covered for about 6 mins. Added grated cheese and then 2 mins more. Fab idea! Read More
(16)
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Rating: 3 stars
01/23/2007
My husband made this recipe and followed it exactly. It smelled really really good while it was cooking but we had a few complaints about the taste. It needed more meat (or less bread)and it just seemed as if something was missing. Maybe some shredded mozzerella cheese? I'm not sure but I'm not going to find out because I don't plan on making it again. Sorry. Read More
(14)
Rating: 4 stars
11/01/2006
This was really good and a nice change from pasta. I would double the recipe (and we're only a family of four with one picky eater). I threw in some shredded mozzarella and used two eggs instead of three. The wine gives a great flavor. Read More
(14)
Rating: 3 stars
03/17/2008
This recipe was OK - my husband said he would eat it again (so I'll give it 3 stars) but I don't think I'd make it again. It seemed too similar to an egg & bread breakfast casserole that I make to have all the "meatball" ingredients. Read More
(10)
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Rating: 3 stars
03/28/2008
I'm giving this three stars because I was the only one in my family who liked it. My husband said it was ok but asked me not to make it again. I thought it was good a little too much bread but very flavorable. Read More
(9)
Rating: 4 stars
06/09/2010
A very good recipe even my husband who isn't a big bread fan liked it. I did double the amount of meat knowing who I was cooking for and would do so again in the future. The wine adds such a awesome flavor level so don't even think of leaving it out. This is a great way to use up those few pieces of bread that seem to pile up in the freezer. Read More
(8)
Rating: 5 stars
10/13/2010
WOW! I have to admit that the recipe didn't sound that great to me but I just had to try it. I am glad that I did! It is not only a quick and easy recipe but very delicious as well! I was surprised at the wonderful flavors of the dish. Instead of diced tomatoes I used a thick tomatoe sauce (great way to use leftover meatballs and spaghetti sauce as well). Since I omitted the red wine I increased the chicken broth to 3/4 cup to balance the liquid ingredients. I poured the chicken broth on first then the egg mixture and then the meat mixture mixing gently after each addition. Let the mixture sit for a few minutes before placing in oven so that more of the liquids can be absorbed by the bread. Baked for 30 minutes. Read More
(8)
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