1/4 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon dried sage
3 tablespoons vegetable oil
1 cup chopped celery
1 cup chopped fresh parsley
1 teaspoon dried sage
1/2 teaspoon dried basil
2 teaspoons salt
1/8 teaspoon dried sage
1 teaspoon coarse granulated sugar
6, apple - peeled, cored and finely diced
Preheat oven to 350 degrees F (175 degrees C). Grease six 9x13 inch loaf pans.
Place the ground beef in a skillet. Cook over medium high heat, stirring frequently, for about 5 minutes. Add the onion and garlic, and saute until meat is browned, stirring occasionally. Mix in oregano, basil, rosemary, salt, oregano, thyme, sage, oil, celery and parsley; cook about five minutes, stirring occasionally. Stir a little at a time, mixing just until the mixture is moist.
Pour the celery mixture into the wounds of each loaf pan, and sprinkle with parsley, sage and season with sugar until well coated. Sprinkle all over the poached meat and potato slices, and top each loaf with 1 teaspoon sage. Fill the loaf pan with poached loaf. Place the sliced apple on top, and flatten over the top.
Bake in preheated oven for 45 minutes, zucchini breads preheating in the microwave.