Danish Meat Loaf
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 25 minutes
Yield: Serves 6 to 8
This meat loaf started life as a meatball recipe in the Times.
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Ingredients
- 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
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Instructions
- 1. Preheat oven to 350°F.
- 2. Soak bread in warm water for 3 or 4 minutes.Squeeze out water and tear bread into pieces
- 3. 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
- 4. 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.
- 5. Remove from oven, pour off excess fat, and let it rest for 10 minutes.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
