Classic Meatloaf

Photo: flickr user christiemallon

Ingredients

cup Fresh bread crumbs - (abt 2 slices)

cup Milk

2 tablespoons Olive oil

cup Onions finely diced

1 Garlic clove minced

1 pound Ground beef chuck

pound Ground pork butt or sweet sausage meat

1 lrg Egg lightly beaten

cup Grated Romano or Parmesan or sharp

cheddar cheese

teaspoon Fennel seeds

teaspoon Dried oregano

cup Chopped parsley

Salt to taste

Freshly-ground black pepper to taste

Preparation

Soak the bread crumbs in milk. Preheat the oven to 450 degrees. Lightly grease a loaf pan.

Heat the olive oil. When hot add the onions and saute for about 8 minutes or until golden and beginning to brown. Add the garlic and saute for a few seconds. Remove the skillet from the heat and transfer the contents to a mixing bowl.

Add the soaked bread crumbs, ground chuck and ground pork butt and mix with 1 egg. Add grated cheese, fennel, oregano, and parsley. Season to taste with salt and pepper. (Saute some of the mixture before tasting and adjusting for seasoning.)

Transfer the mix to a loaf pan and bake at high heat for 15 minutes. Lower the heat to 350 degrees and bake for 1 hour or until the internal temperature reaches 165 degrees. Let rest 15 minutes before cutting.

This recipe yields 6 servings.

MEATLOAF SECOND TIME AROUND IDEASa) Crumble and reheat in soups.

B) Slice thinly, layer on bread. Top with salsa and thin slices of Monterey Jack cheese; broil until heated through.

C) Julienne some peppers, onions and mushrooms and saute. Julienne leftover meatloaf and saute alongside the vegetables to reheat the meat.