Meat Loaf

• 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

1. Saute the onion and celery in the oil until translucent.
2. Add the breadcrumbs, thyme, basil, and red wine.
3. Remove from the heat and allow to cool for 15 minutes.
4. In a large bowl, combine the cooled mixture with the beef, veal, and pork, mixing well.
5. In a separate bowl, beat together the milk, egg, beef stock, salt, and pepper.
6. Pour into the meat and combine.
7. Cover with aluminum foil and refrigerate for 2 hours.
8. Preheat the oven to 375F.
9. Remove the meat from the refrigerator and place in a loaf pan, packing firmly.
10. Bake for 1 hour and 20 minutes.
11. Spread the ketchup over the meat loaf and return the loaf to the oven for 15 minutes.

onion, celery, canola oil, breadcrumbs, thyme, dried basil, red wine, lean ground beef, veal, lean pork, milk, egg, beef stock, salt, pepper, ketchup

Taken from www.epicurious.com/recipes/food/views/meat-loaf-378713 (may not work)