Classic Meatloaf
By: Anonymous
Published: Thursday, February 11, 2010 - 7:07pm

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

1 Soak the bread crumbs in milk. Preheat the oven to 450 degrees. Lightly grease a loaf pan. 2 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. 3 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.) 4 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. 5 This recipe yields 6 servings. 6 MEATLOAF SECOND TIME AROUND IDEASa) Crumble and reheat in soups. 7 B) Slice thinly, layer on bread. Top with salsa and thin slices of Monterey Jack cheese; broil until heated through. 8 C) Julienne some peppers, onions and mushrooms and saute. Julienne leftover meatloaf and saute alongside the vegetables to reheat the meat.