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German Meatloaf

Source of Recipe

Cook Now, Serve Later


List of Ingredients

1 cup soft rye bread crumbs
1/4 cup milk
1 tablespoon vegetable oil
1 large yellow onion, fine chopped
2 cloves garlic, minced
1 pound lean ground beef round
8 ounces lean ground pork shoulder
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
2 eggs
1 teaspoon fennel seeds
1/2 teaspoon salt
1 teaspoon black pepper


Recipe

Preheat oven to 375ºF. In a small bowl, soak the bread crumbs in the milk and set aside. Heat the oil in a small skillet over moderate heat for 1 minute. Add the onion and garlic, and saute, stirring often, until soft (about 5 minutes). Cool until warm to the touch. In a large bowl, mix the beef, pork, Parmesan, parsley, eggs, fennel, salt, pepper, bread crumb mixture, and onion mixture with your hands. Pack the mixture into a greased 9x5 loaf pan.

At this point, you can cover tightly with foil and refrigerate up to 4 hours, or freeze up to 3 months. Bake the meatloaf, uncovered, for 50-55 minutes or until it pulls away from the sides of the pan and has a dark brown crust. Slice to desired thickness, and serve with mashed potatoes and dilled carrots. Serves 6. For frozen meatloaf, unwrap it and return to loaf pan. Cover with foil and bake in preheated 325ºF oven for 35 minutes. Remove foil and bake 40-50 minutes.