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Danish Meat Loaf
Recipe from Insatiable: Tales from a Life of Delicious Excess by Gael Greene (Warner Books, 2006). © 2006 by Gael Greene.
Serves 6 to 8
This meat loaf started life as a meatball recipe in the Times.
- 6 slices of dense square packaged pumpernickel (Wild's Westphalian is perfect) or 3 1/2-inch slices of bakery pumpernicke
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 3 medium yellow onions (1 cup) finely chopped (not minced)
- 2 cloves garlic, minced
- 3/4 pound ground beef
- 3/4 pound ground veal
- 3/4 pound Italian sausage, squeezed from casing. (Sausage can be sweet or hot. Guess what? I prefer hot.)
- Plain store-bought or fine homemade bread crumbs to sprinkle on top
Preheat oven to 350°F.
Soak bread in warm water for 3 or 4 minutes. Squeeze out water and tear bread into pieces
Combine lightly beaten eggs, Worcestershire, salt, and pepper in small bowl. Using a big mixing bowl, mix bread and egg mixture together, then add onions, garlic, and the meats, and blend together with a wooden spoon or your hand
Pat into an oval or square baking dish or a loaf pan, then sprinkle with bread crumbs. Bake 1 to 1 1/4 hours or until instant-read thermometer registers 155°F.
Remove from oven, pour off excess fat, and let it rest for 10 minutes.
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