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
Need to make a substitution?
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.