Danish Meat Loaf

• 6 slices of dense square packaged pumpernickel (Wild's Westphalian is perfect) or 3 1/2-inch slices of bakery pumpernickel
• 2 large eggs
• 2 tbsp Worcestershire sauce
• 2 tsp coarse salt
• 1 tsp freshly ground black pepper
• 3 medium yellow onions (1 cup) finely chopped (not minced)
• 2 cloves garlic, minced
• 3/4 lb ground beef
• 1/2 lb ground veal
• 3/4 lb 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

1. Preheat oven to 350 F.
2. Soak bread in warm water for 3 or 4 minutes.
3. Squeeze out water and tear into pieces.
4. Combine lightly beaten eggs, Worcestershire, salt, and pepper in small bowl.
5. 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 hands.
6. Pat into an oval or square baking dish or a loaf pan, then sprinkle with bread crumbs.
7. Bake 1 to 1 1/4 hours or until instant-read thermometer registers 155F.
8. Remove from oven, pour off excess fat, and let it rest for 10 minutes.

pumpernickel, eggs, worcestershire sauce, salt, ground black pepper, yellow onions, garlic, ground beef, ground veal, italian sausage, storebought

Taken from www.epicurious.com/recipes/food/views/danish-meat-loaf-234218 (may not work)