Cooking Class Meatloaf

Name: Cooking Class Meatloaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 teaspoons peanut oil; 1 medium onion, chopped; 2 garlic cloves, minced; 2 large eggs; 1/2 teaspoon dried thyme leaves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 1/4 teaspoon Tabasco sauce; 1/2 cup whole milk; 1 lb ground chuck; 1/2 lb ground pork; 1/2 lb ground veal; 1 1/3 cups fresh breadcrumbs; 1/3 cup fresh parsley, chopped; 1/2 cup ketchup (optional)

Submitted by accidental glutton

"This is the very first meatloaf I ever tasted. The recipe is from The New School of Cooking in Culver City, CA. It has a very nice balance of flavors & is fantastic leftover!"

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photo by Lori Mama

Ready In:: 1hr 20mins
Ingredients:: 17
Serves:: 6

ingredients

2 teaspoons peanut oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
¹⁄₂ teaspoon dried thyme leaves
1 teaspoon salt
¹⁄₂ teaspoon ground pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¹⁄₄ teaspoon Tabasco sauce
¹⁄₂ cup whole milk
1 lb ground chuck
¹⁄₂ lb ground pork
¹⁄₂ lb ground veal
1 ¹⁄₃ cups fresh breadcrumbs
¹⁄₃ cup fresh parsley, chopped
¹⁄₂ cup ketchup (optional)

directions

Preheat oven to 350 degrees.
Heat oil in skillet & saute onion and garlic until softened. Let cool.
In a large bowl, combine eggs, thyme, salt, pepper, mustard, worcestershire sauce, tabasco sauce, and milk.
Add the meat, bread crumbs, parsley, and cooked onion & garlic mixture.
Mix with your hands until mixture is evenly blended & meat mixture no longer sticks to side of bowl. If mixture sticks, add 2 tablespoons of milk at a time until it no longer sticks.
Do not overmix or meatloaf will be tough.
Form mixture into loaf shape on a foil-lined shallow baking pan. Spread ketchup on top, if desired.
Bake until meat reaches 160 degrees, about 1 hour.
Cool for 20 minutes, slice & serve with mashed potatoes.

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Reviews

Five stars from my husband. I'm not a huge meatloaf fan, but this was very tasty. I did have to bake it an extra 15 minutes, as the temperature did not register 160 after the hour was complete. Made for Pick A Chef (PAC) Spring 2012. :)

Lori Mama