Meatloaf

From foodnetwork.ca, a beef/pork meatloaf recipe for the slow cooker. We ended up not getting it into the slow cooker in time and baking it in the oven instead, but despite winging it this turned out delicious. The recipe here is for the baked version.

Ingredients

• Loaf:
• 450mL fresh breadcrumbs
• 128mL milk
• 2 yellow onions, chopped
• 2 cloves garlic, minced
• 5mL dried oregano
• 2 eggs
• 128mL chopped oil-packed sundried tomatoes
• 128mL chopped fresh parsley
• 128mL freshly grated parmesan cheese
• 2.5mL salt
• 2.5mL pepper
• 500g ground beef
• 500g ground pork
• Topping:
• 256mL grated provolone
• 32mL chopped fresh parsley
• 32mL chopped oil-packed sundried tomatoes

Procedure

1. Mix the breadcrumbs and milk in a bowl; set aside for ten minutes.
2. In a skillet, heat oil over medium heat; sautee the onions, garlic, and oregano until soft and golden brown, ~5 minutes.
3. In a large bowl, whisk together the eggs, tomatoes, parsley, parmesan, salt, pepper, breadcrumb/milk mixture, and onion/garlic mixture. Add the veal and pork, mixing with a wooden spoon or, if necessary, your hands.
4. Pour into a large baking dish. Cover with tinfoil.
5. The baking is a lot of guesswork; I ended up doing something like:
   - 40 minutes, covered, at 350°F
   - 20 minutes, uncovered, at 375°F; drain off the fat
   - 20 minutes, uncovered, at 400°F; drain the fat again
   but it could probably be made faster than that. At any rate, you want it 160°F in the middle and nicely browned on top.
6. Top with the provolone, parsley, and tomatoes. Return to the oven until the provolone melts.
7. Eat.