Makes a 2 pound meatloaf or 16 small meatballs
1/2 cup loosely packed parsley leaves
2 slices day-old bread, broken in pieces
2 pounds boneless chuck, cut into 1-inch pieces
1 ounce parmesan cheese, cut into 1/2-inch cubes
1/4 cup milk
1-1/2 teaspoons kosher salt
2 large eggs, lightly beaten
Nutritional information per serving: Calories 226 (60% from fat) • carb. 5g • pro.17g • fat 15g • sat fat 6g • chol 90mg • sod. 303mg• calc. 53mg • fiber 1g
2. Add the onions and pulse to chop, about 8 to 10 times to finely chop. Place the remaining ingredients into work bowl except for the eggs. Pulse 6 to 8 times or until desired consistency is reached, watching carefully to avoid overprocessing. Add the eggs and pulse to fully incorporate.
3. Press mixture into a large loaf pan and bake for 1-1/2 hours, until top is well browned and meat registers 175°F when tested – juices will run clear, not pink. Let stand 5 to 10 minutes in loaf pan, then loosen sides if necessary and turn out to slice.
4. Cover and refrigerate leftovers. Optional glaze: Combine 1/4 cup ketchup with 1 tablespoon brown sugar, and 1/2 teaspoon Dijon-style mustard. Stir until smooth.
5. Spread evenly over meatloaf after it has baked for 45 minutes. *You can vary these ingredients by using an even mixture of beef, veal, and pork. **For Meatballs: Shape mixture into balls of 2 tablespoons each, arrange in single layer on a baking sheet and bake at 375° for about 25-30 minutes.
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