Danish Meat Loaf
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 large eggs
- 2 tbsp worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp freshly ground black pepper
- 3/4 lb ground beef
- 1/2 lb ground veal
- 2 tsp coarse salt
- 6 slices of dense square packaged pumpernickel (wild's westphalian is perfect) or 3 1/2-inch slices of bakery pumpernickel
- 3 medium yellow onions (1 cup) finely chopped (not minced)
- 3/4 lb 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
- Carbohydrate 6 g(2%)
- Cholesterol 123 mg(41%)
- Fat 27 g(41%)
- Fiber 1 g(3%)
- Protein 21 g(42%)
- Saturated Fat 10 g(49%)
- Sodium 460 mg(19%)
- Calories 354
Preparation Preheat oven to 350° F. Soak bread in warm water for 3 or 4 minutes. Squeeze out water and tear into pieces. 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 hands. 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. Remove from oven, pour off excess fat, and let it rest for 10 minutes.
