Lyndigo Spice® Comforting Meatloaf
Ingredients:
2 tablespoons olive oil
1 large sweet onion chopped
1 pound ground beef (90/10mix)
1 pound ground veal
1 pound Italian pork sausages (cases removed)
4 slices whole grain bread (remove crust)
1 1/2 cups baby bella mushrooms chopped fine
1 large carrot shredded
1 cup 2% milk
½ cup grated parmesan reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried thyme leaves
1 tablespoon chopped fresh chives
3 large eggs, lightly beaten
2 tablespoons sea salt (smoked if you have some on hand)
1 tablespoon freshly ground black pepper
1 jar of Lyndigo Spice® Savory Red Pepper Relish
Directions:
Preheat the oven to 350 degrees F.
Tear apart bread and put in bowl with milk. Set aside while you prepare the other ingredients.
Heat the olive oil in a large saute pan over medium heat.
Add the onions, mushrooms and carrots and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, salt and pepper in a large mixing bowl.
Lightly squeeze milk out of bread and add bread to mixture. Mix slightly.
Add the onion mixture, cheese and reserved milk.
With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
Place a piece of parchment paper on a sheet pan.
Form into a loaf shape (rectangular with flat sides).
Bake for 45 minutes.
Spread entire jar of Lyndigo Spice® Savory Red Pepper Relish on top of loaf.
Cook for another 45 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F.
Remove from the oven and allow to rest for 10 minutes. Slice and serve hot.
*Even better cold the next day on a sandwich with more Lyndigo Spice® Red Pepper Relish. Enjoy!