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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is the very first meatloaf I ever tasted. The recipe is from The New School of Cooking in Culver City, CA. It has a very nice balance of flavors & is fantastic leftover! Ingredients:
2 teaspoons peanut oil |
1 medium onion, chopped |
2 garlic cloves, minced |
2 large eggs |
1/2 teaspoon dried thyme leaves |
1 teaspoon salt |
1/2 teaspoon ground pepper |
2 teaspoons dijon mustard |
2 teaspoons worcestershire sauce |
1/4 teaspoon tabasco sauce |
1/2 cup whole milk |
1 lb ground chuck |
1/2 lb ground pork |
1/2 lb ground veal |
1 1/3 cups fresh breadcrumbs |
1/3 cup fresh parsley, chopped |
1/2 cup ketchup (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Heat oil in skillet & saute onion and garlic until softened. Let cool.
3. In a large bowl, combine eggs, thyme, salt, pepper, mustard, worcestershire sauce, tabasco sauce, and milk.
4. Add the meat, bread crumbs, parsley, and cooked onion & garlic mixture.
5. Mix with your hands until mixture is evenly blended & meat mixture no longer sticks to side of bowl. If mixture sticks, add 2 tablespoons of milk at a time until it no longer sticks.
6. Do not overmix or meatloaf will be tough.
7. Form mixture into loaf shape on a foil-lined shallow baking pan. Spread ketchup on top, if desired.
8. Bake until meat reaches 160 degrees, about 1 hour.
9. Cool for 20 minutes, slice & serve with mashed potatoes.
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