MEATLOAF
6 servings
As noted above, meatballs and loaves are very similar; in addition to this formula, you may try substituting 1 ½ recipes of the mixture for Italian Meatballs or Keftedes. For the best flavor do not let ground veal exceed one-quarter of the total amount of meat. To keep the meatloaf from being overly greasy, limit the sausage to a quarter of the total as well.
Preheat the oven to 350°F. Lightly grease a 9 × 5-inch loaf pan.
Heat in a large skillet over medium heat:
- 2 tablespoons vegetable oil
Add and cook, stirring, until softened, 6 to 8 minutes:
- 1 large onion, finely chopped
Add and cook, stirring, 1 minute more:
- 3 garlic cloves, finely chopped
Transfer the onion mixture to a large bowl and add:
- 1 ½ pounds ground meat: beef, veal, pork, bulk sausage, lamb, or a combination
- 1 cup quick-cooking rolled oats or dry bread crumbs
- ⅔ cup ketchup or mild, tomato-based chili sauce
- ½ cup chopped parsley
- (½ cup finely grated Parmesan [2 ounces])
- 3 large eggs, lightly beaten
- 1 teaspoon dried thyme
- (1 teaspoon smoked paprika)
- 1 teaspoon salt
- ½ teaspoon black pepper
Knead the mixture with your hands just until well blended. Fill the prepared loaf pan with the meat mixture, mounding the top. Place the pan on a baking sheet and bake until the meatloaf is firm to the touch and has shrunk from the sides of the pan or a thermometer inserted in the center reads 160°F, 1 hour to 1 hour 15 minutes. Pour off the excess fat and let stand for 15 minutes before serving. If desired, brush the loaf before serving with:
- Ketchup or barbecue sauce