Sausage Meatloaf with Lemon and Parmesan
A small amount of sweet fennel sausage adds enormous flavor to this Italian-inflluenced meatloaf. Create your own customized meatloaf recipe with the Recipe Maker.
2 Tbs. plus 1 tsp. canola or olive oil
1 medium yellow onion, chopped
2 large cloves garlic, finely chopped
3/4 cup dry white wine
4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
2/3 lb. bulk sweet or hot Italian sausage
2/3 lb. ground beef
2/3 lb. ground veal
2 large eggs
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
2 lightly packed tsp. finely grated lemon zest
1 Tbs. Worcestershire sauce
Freshly ground black pepper
2 Tbs. honey
Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
Position a rack in the center of the oven and heat the oven to 375°F.
Add the beef, veal, and sausage and eggs to the onion mixture. Scatter the Parmigiano, parsley, and lemon zest over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.
Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.
Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 109
, pp. 64
January 4, 2011