Ingredients
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
KETCHUP-GLAZE:
1/2 cup ketchup
4 tablespoons light brown sugar
4 teaspoons cider vinegar
Directions
- 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.