- 3 teaspoons olive oil
- 1 1/2 chopped onion
- 3 garlic cloves, minced
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons Dijon Mustard
- 1 teaspoon hot sauce
- 1 teaspoon fresh marjoram
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound twice-ground chuck
- 1/2 pound twice-ground veal
- 1/2 pound twice-ground pork
- 1 1/2 cups fresh bread crumbs
- 1/4 cup fresh parsley leaves
- 1/2 cup ketchup
- 4 tablespoons light brown sugar
- 4 teaspoons cider vinegar
In a skillet heat the oil. Add onion and garlic and saute, stirring, until softened, about 5 minutes. Set aside and let cool.
In a mixing bowl whisk the eggs, milk, mustard, hot sauce. Add marjoram, thyme, salt, and pepper.
In a large mixing bowl combine the meats, egg-milk mixture, bread crumbs, parsley and cooked onion-garlic mixture. Take a small piece of mixture and cook in small skillet. Taste and adjust seasoning if necessary.
Transfer meat mixture into mini-loaf tins (should have small holes in the bottom and be sitting on a baking sheet ). Brush meat with ketchup glaze. Bake in a preheated 350 degree oven for about 20 to 25 minutes, until glaze has set. Brush meat loaf with remaining glaze and bake for 5 minutes, until that coat has set too. Internal temperature of loaves should be 160 degrees.
Recipe courtesy of Marisol von Appen
Recipe courtesy of Rachael Ray
Recipe courtesy of Giada De Laurentiis