Prep 20 mins
Cook 1 hr
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!
- 9.85 ml peanut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 large eggs
- 2.46 ml dried thyme leaves
- 4.92 ml salt
- 2.46 ml ground pepper
- 9.85 ml Dijon mustard
- 9.85 ml Worcestershire sauce
- 1.23 ml Tabasco sauce
- 118.29 ml whole milk
- 453.59 g ground chuck
- 226.79 g ground pork
- 226.79 g ground veal
- 314.66 ml fresh breadcrumbs
- 78.07 ml fresh parsley, chopped
- 118.29 ml ketchup (optional)
- Preheat oven to 350 degrees.
- Heat oil in skillet & saute onion and garlic until softened. Let cool.
- In a large bowl, combine eggs, thyme, salt, pepper, mustard, worcestershire sauce, tabasco sauce, and milk.
- Add the meat, bread crumbs, parsley, and cooked onion & garlic mixture.
- 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.
- Do not overmix or meatloaf will be tough.
- Form mixture into loaf shape on a foil-lined shallow baking pan. Spread ketchup on top, if desired.
- Bake until meat reaches 160 degrees, about 1 hour.
- Cool for 20 minutes, slice & serve with mashed potatoes.
Five stars from my husband. I'm not a huge meatloaf fan, but this was very tasty. I did have to bake it an extra 15 minutes, as the temperature did not register 160 after the hour was complete. Made for Pick A Chef (PAC) Spring 2012. :)