VEAL MEATLOAF

VEAL MEATLOAF image

Number Of Ingredients 18

Ingredients

1 Tbs olive oil
1½ cups onion, chopped
3 garlic cloves, minced
2 large eggs
½ cup milk
2 tsp dijon mustard
1 tsp hot sauce
1½ tsp fresh marjoram, or 1/2 teaspoon dried, crumbled
1½ tsp fresh thyme, or 1/2 teaspoon dried, crumbled
salt and freshly ground pepper
1 lb chuck (ground beef)
½ lb veal (optional. Use half pork and beef if you can't find ground veal or don't buy veal)
½ lb ground pork
1½ cups fresh bread crumbs
¼ cup fresh parsley, minced
½ cup ketchup
¼ cup light brown sugar
1½ Tbs cider vineg

Steps:

1 Preheat oven to 350 degrees F. 2 In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool. 3 In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture. 4 In a small bowl stir together ketchup, sugar, and vinegar. Set aside. 5 Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust. : I have, since, discovered that I can mix all the wet ingredients in my Kitchen Aid mixer bowl, then add the meat and cooked onions and garlic. I turn the mixer on LOW for a few minutes- so much easier and less messier! *NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf- and shape the meat into a loaf. Using a metal skewer, poke holes along the foil usually every other hole. Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better! Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set. 7 Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again. My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that! 8 Internal temperature of loaf should be 160 degrees F. NOTE: Sometimes, I freeze half of the mixture in a plastic lined loaf pan. Once it's frozen, I remove the loaf and place it in a zip-loc bag, and the loaf is perfectly shaped. When ready to prepare, thaw in the refrigerator, make the glaze and bake as dire