Meatloaf: Italian Style
Adapted from Fine Cooking Magazine
2 Tablespoons olive oil
1 medium yellow onion, chopped
2 large garlic cloves, minced
2 leeks white and light green parts, chopped (1 cup)
½ cup dry white wine
4 oz. French bread, cut roughly into 2-inch pieces, crust included
1 cup whole milk
1 ½ pound ground beef
½ pound mild bulk Italian sausage
2 large eggs
2 teaspoons finely grated lemon zest
½ cup finely grated Parmesan cheese
½ cup chopped parsley
1 tablespoon Worchester sauce
2 ½ teaspoons salt
½ teaspoon ground black pepper
2 Tablespoons honey
Heat the olive oil in a large skillet and add the onion, garlic and leeks. Cook the vegetables over medium low heat until softened and just beginning to brown about 6 to 8 minutes. Add the wine and simmer until almost dry, about 4 to 5 minutes. Transfer to a large bowl and let mixture cool to room temperature.
In a shallow dish, soak the bread in the milk for about 5 to 10 minutes, or until the bread is soften. Lightly squeeze the bread to remove some of the milk. Finely chop the soaked bread, and add to the vegetables in the bowl.
Preheat the oven to 375°F, and position a rack in the center of the oven.
Add the ground round, Italian sausage and eggs to the bowl with the vegetables. Sprinkle the Parmesan cheese, parsley, lemon zest, Worchester sauce, salt and pepper over the meat. Using your hands mix the ingredients gently until combined.
Line the bottom of a baking sheet with a piece of parchment paper, and form the meatloaf mixture into a 10 X4 inch block. Brush the honey over the top of the meatloaf. Cook the meatloaf until the inside reaches 160°F, about 40 to 50 minutes. Let the meatloaf rest for 10 minutes, and then slice into ½ inch thick slices and serve.