Old Fashtioned Meatloaf
Makes 8 Servings
Makes 8 Servings
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 1 cup coarsely chopped parsley leaves, loosely packed
- 5 roasted garlic cloves, mashed,OR raw garlic cloves, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- ½ cup milk
- 4 slices soft bread, coarsely chopped
- 2 large eggs, lightly beaten
- 1 pounds ground sirloin
- 1 pounds ground pork
- 1 pound ground chuck
- ½ cup ketchup, plus 1/3 cup for the glaze
Preheat oven to 350 degrees. Place an oven rack in the middle of the oven.
Heat a medium sauté pan over medium heat, and swirl in the oil to coat the pan. Lightly sauté the onions for about 10 minutes, of until soft. Add the parsley and garlic, then reduce the heat to low. Stir continuously to mix well. Remove from the heat and stir in the cheese, salt, and pepper. Set the mixture aside to cool.
In a large bowl, pour the milk over the bread and let it soak for a minute or two. Add in the eggs, sirloin, pork, chuck, ½ cup of the ketchup, and the onion-cheese mixture. Carefully combine with your hands until it just comes together. Try not to overmix or the finished texture will be too dense. Divide the mixture in half and form it into two logs and place them in to an 8-by-4-inch loaf pan. Don’t over press, just pat the mixture into place.
Bake the meatloaves for about 45 minutes and remove from the oven to brush the tops of the loaves with the remaining ketchup. Return the meatloaves to the oven to bake until cooked through, about 15 minutes, or until the internal temperature reads 160°F and the juices run clear. Remove the meatloaf from the oven and let it rest for about 7 minutes before turning the loaves out of their pans. Slice to your desired thickness and serve.
If you use Ground Turkey, the internal temperature must reach 165°F, which usually takes an extra 10 minutes. But check it at the 60 minute baking point just to be sure.