- 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 Michael Chiarello