Italian Meatloaf
- 1 lb Ground Italian Sausage
- 2 lb Ground Beef, Chicken, Turkey, Bison...
- 1 each Small Onion
- 3 each Large Eggs
- 3/4 cup Milk
- 1 cup Italian Bread Crumbs
- 1 pinch ea Salt & Pepper
- 2 tbsp Dried Parsley
- Preheat oven to 350.
- Mix together meats.
- Set aside.
- Mix eggs, milk , bread crumbs, and seasonings.
- Set aside for a couple minutes so bread crumbs can absorb moisture so it thickens up considerably.
- You'll know it's ready when you stir it & feel you need to add more milk; DON'T.
- Add Panade to Meat Mixture.
- You'll most likely want to use your hands for this.
- When adding Panade, mix small amounts at a time, you may not need all of it.
- Always depends on meats your using & milk you're using, etc.
- Throw away any unused Panade.
- When ready to shape loaves, divide mixture into however many loaves you would like.
- I always use cookie sheets & I hand shape my loaves.
- If you do this method, make sure your loaves are uniform throughout for better results.
- Cover tightly with aluminum foil.
- Bake for 45 min.
- Check with meat thermometer, you want 160.
- If not done, cover & continue baking.
- When you're down to last 10 or 15 min baking, take foil off, & top with homemade or store bought marinara.
- You don't need very much.
- You don't want to overpower meats.
- Take out of oven & let rest 10 min.
- Enjoy!
ground italian sausage, ground beef, onion, eggs, milk, italian bread, salt, parsley
Taken from cookpad.com/us/recipes/342001-italian-meatloaf (may not work)