Classic meatloaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh bread crumbs (about 2 |
| Slices) | ||
| ¼ | cup | Milk |
| 2 | tablespoons | Olive oil |
| ½ | cup | Onions, finely diced |
| 1 | Garlic clove, minced | |
| 1 | pounds | Ground beef chuck |
| ½ | pounds | Ground pork butt or sweet |
| Sausage meat | ||
| 1 | large | Egg, lightly beaten |
| ⅓ | cup | Grated Romano or Parmesan or |
| Sharp cheddar cheese | ||
| ¼ | teaspoon | Fennel seeds |
| ¼ | teaspoon | Dried oregano |
| ¼ | cup | Chopped parsley |
| Salt and freshly ground | ||
| Black pepper | ||
Directions
Soak the bread crumbs in milk. Preheat the oven to 450 degrees.
Lightly grease a loaf pan.
Heat the olive oil. When hot add the onions and saute for about 8 minutes or until golden and beginning to brown. Add the garlic and saute for a few seconds. Remove the skillet from the heat and transfer the contents to a mixing bowl.
Add the soaked bread crumbs, ground chuck and ground pork butt and mix with 1 egg. Add grated cheese, fennel, oregano, and parsley.
Season to taste with salt and pepper. (Saute some of the mixture before tasting and adjusting for seasoning.) Transfer the mix to a loaf pan and bake at high heat for 15 minutes.
Lower the heat to 350 degrees and bake for 1 hour or until the internal temperature reaches 165 degrees. Let rest 15 minutes before cutting.
Yield: 6 servings
COOKING MONDAY TO FRIDAY SHOW # MF6661