Serves: 12
Prep Time: 30 minutes
Cook Time: 01 hours, 10 minutes
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tbsp black pepper
- 1/2 tsp red pepper flakes
- 2 egg, beaten
- 1 bunch Italian parsley, chopped
- 1/2 cup grated Parmesan cheese
- 1 1/2 cup Italian seasoned bread crumbs
- 1/2 cup tomato sauce
- 1 tbsp balsamic vinegar
Preparation:
- In a sauté pan, on medium heat, sauté the onion in the olive oil for 5 minutes, or until translucent. Turn off the heat and add the garlic and stir into the hot onions. Let cool while doing the following steps.
- Preheat oven to 325 degrees F.
- In a large bowl add the meats and all the remaining ingredients except the breadcrumbs, tomato sauce and vinegar. Mix gently with your hands, to incorporate the ingredients into the meat.
- Add the breadcrumbs, the onion and garlic, and mix until everything is just combined, and then STOP. Do not over-mix! Remember we still have to form the mixture into a loaf, which requires additional handling.
- Lightly grease the bottom of a shallow roasting pan with a few drops of olive oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
- Bake for 45 minutes. While it's baking combine the tomato sauce, and balsamic vinegar for the glaze.
- Remove the meatloaf from oven and evenly spread the glaze over the top with a spoon. Put back in the oven and continue baking for another 20 minutes, or until you reach an internal temperature of 160 degrees F.
- Remove the meatloaf from the oven and let rest for at least 20 minutes before slicing and serving.
