Recipe information
Yield
serves 6. serving size: One 4-ounce slice.
Ingredients
2 tablespoons minced onion
1/2 cup very finely chopped celery
2 tablespoons canola oil
1 cup dried breadcrumbs
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 cup red wine
1 1/4 pounds lean ground beef
1/2 pound veal, ground
1/4 pound lean pork, ground
1/2 cup milk
1 egg
1 cup beef stock
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons ketchup
Preparation
Step 1
Sauté the onion and celery in the oil until translucent. Add the breadcrumbs, thyme, basil, and red wine. Remove from the heat and allow to cool for 15 minutes.
Step 2
In a large bowl, combine the cooled mixture with the beef, veal, and pork, mixing well.
Step 3
In a separate bowl, beat together the milk, egg, beef stock, salt, and pepper. Pour into the meat and combine. Cover with aluminum foil and refrigerate for 2 hours.
Step 4
Preheat the oven to 375°F.
Step 5
Remove the meat from the refrigerator and place in a loaf pan, packing firmly.
Step 6
Bake for 1 hour and 20 minutes.
Step 7
Spread the ketchup over the meat loaf and return the loaf to the oven for 15 minutes.
