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Danish Meat Loaf

By Gael Greene

Gael Greene shared these recipes with Epicurious from her new book, Insatiable. To learn more about Greene, read our Q&A.

This meat loaf started life as a meatball recipe in the Times.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

6 slices of dense square packaged pumpernickel (Wild's Westphalian is perfect) or 3 1/2-inch slices of bakery pumpernickel
2 large eggs
2 tbsp Worcestershire sauce
2 tsp coarse salt
1 tsp freshly ground black pepper
3 medium yellow onions (1 cup) finely chopped (not minced)
2 cloves garlic, minced
3/4 lb ground beef
1/2 lb ground veal
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

Preparation

  1. Step 1

    Preheat oven to 350° F.

    Step 2

    Soak bread in warm water for 3 or 4 minutes. Squeeze out water and tear into pieces.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Remove from oven, pour off excess fat, and let it rest for 10 minutes.

Insa
TagsMeatloafDanishScandinavianEuropeanGround BeefBeefMeatVealSausageMainDinnerDairy FreeOven BakeCookbooks
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