1/2 cup vegetable oil
1/3 cup water
2 pound lean ground beef
1 teaspoon dried basil
salt and pepper to taste
2 tablespoons all-purpose flour
1/2 teaspoon dried basil
3 eggs
1 (8 ounce) package frozen chopped spinach, thawed
1/2 egg, beaten
1/2 teaspoon dried basil
3 1/2 pounds beef tenderloin
1 pinch ground black pepper
1 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
In a 9x13 inch pan combine 2 tablespoons of vegetable oil, water and the beef. Season with basil and salt and pepper; sprinkle the flour over the pan.
Spread thyme in the middle of the pan. Layer green Greek yogurt over thyme. Drizzle with salt and pepper.
Bake uncovered at 350 degrees F (175 degrees C) for 70 minutes.
Remove 1 tablespoon of beef from the pan. Drizzle wash over the edges of the loaf. Sprinkle with the flour from the bottom of the loaf. Return leftovers with the tomato, thyme, onion and even more beef.
Bake for an additional 30 minutes and then with remaining olive oil, cover the loaf and permit the meat to rest for 10 minutes. Remove the pan from the oven to cool overnight. In the morning, reduce the heat to 300 degrees F (140 degrees C) and slowly warm the loaf.
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