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.
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 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-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.
I didn't have the white wine so skipped the deglaze, and used 1 lb each ground beef and mild Italian sausage. Was still excellent.
OMG!!! So good. I'd call this "kinda fancy" meatloaf. Would be great for entertaining. I added probably 1 tbs of lemon zest and highly recommend. As much as I loved it, next time I'll probably reduce the amount of sausage slightly as it was very prominent and I think it would be an even better dish if the flavor was more subtle. I also re-glazed the meatloaf with more honey about 10 min before removing from the oven. The honey is perfect with this recipe. Loved it! Will make again and again.
I wasn't too sure about the honey glaze, but I'm glad I didn't skip it. This makes a wonderful meatloaf which we will repeat.
Made this last night, almost to the letter, I just used closer to 1/2 lb of each of the three meats instead of 2/3 lb. And I zested a whole lemon, so I probably had a little more lemon zest.It was GREAT! My comments: 1)Next time, I'll throw in a handful of chopped fennel with the onions and garlic. 2) you can really taste the lemon (I mean that in a good way), and 3) I would probably tinker with the glaze next time. Perhaps mix the honey with something a little spicy? Or a Ketchup/honey/chipotle glaze?
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.