2 slices white bread torn into pieces
1/2 cup milk
1 large egg
1 large egg yolk
2 tbsp chopped flat leaf parsley
1 1/2 tbsp. finely chopped sage
1 tsp. finely chopped thyme
1 tbsp. kosher salt
fresh ground pepper
pinch freshly grated nutmeg
pinch cayenne pepper
3/4 cup freshly grated Parmigianino-Reggiano Cheese
1/4 cup plain dry bread crumbs
2 tbsp. unsalted butter
1 small white onion finely diced
4 cloves garlic, minced
1/2 lb. ground pork
1/2 lb. ground veal
1 lb. ground lamb
canola oil for brushing
2 1/2 cups dry red wine
1/2 cup sugar
1 large. tomato, finely chopped & Seeded
1 tsp. unsulfured molasses
pinch ground allspice.
Preheat oven 350º.
In a large bowl combine the bread piece with the milk and mash to a paste. Add the whole egg, egg yolk, parsley sage,thyme,salt, black pepper, nutmeg and cayenne pepper and stir until smooth.
Add the parmigianp-Reggiano and dry bread crumbs and stir until thoroughly combined.
In a medium skillet, melt the butter, and the onion and cook over moderate heat until softened, about 5-7 minutes. Add the garlic and cook one more minute. Let cool, then add to other ingredients.
Add all the meats and knead until evenly combined.
Brush a medium oval baking dish with oil. Transfer the meat loaf mixture to the baking dish and pat into a 4 x 12 inch oval loaf. Bake for about 50 minutes, or until firm but not quite cooked through.
Meanwhile in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar. Boil until the glaze is thick and syrupy - 15-20 mins.
brush 1/3 of the glaze over the meat loaf. continue cooking for about 15 mins. brush with more glaze and bake another 10 mins. or until instant read thermometer registers 150º. Let meat loaf rest for 15 mins. then slice and serve - drizzle extra glaze over slices.