 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Gael Greene shared these recipes with Epicurious from her new book, Insatiable. To learn more about Greene, read our Q&A. This meat loaf started life as a meatball recipe in the Times. Ingredients:
6 slices of dense square packaged pumpernickel (wild's westphalian is perfect) or 3 1/2-inch slices of bakery pumpernickel |
2 large eggs |
2 tbsp worcestershire sauce |
2 tsp coarse salt |
1 tsp freshly ground black pepper |
3 medium yellow onions (1 cup) finely chopped (not minced) |
2 cloves garlic, minced |
3/4 lb ground beef |
1/2 lb ground veal |
3/4 lb italian sausage, squeezed from casing. (sausage can be sweet or hot. guess what i prefer hot.) |
plain store-bought or fine homemade bread crumbs to sprinkle on top |
Directions:
1. Preheat oven to 350° F.
2. Soak bread in warm water for 3 or 4 minutes. Squeeze out water and tear into pieces.
3. Combine lightly beaten eggs, Worcestershire, salt, and pepper in small bowl. Using a big mixing bowl, mix bread and egg mixture together, then add onions, garlic, and the meats, and blend together with a wooden spoon or your hands.
4. Pat into an oval or square baking dish or a loaf pan, then sprinkle with bread crumbs. Bake 1 to 1 1/4 hours or until instant-read thermometer registers 155°F.
5. Remove from oven, pour off excess fat, and let it rest for 10 minutes.
|
|