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   Ingredients :
1 lb 10 oz (750 g) ground beef or veal
13 oz (400 g) ground pork
13 oz (350 g) ground chicken
3 slices of white bread
¾ cup milk
2 eggs
2 egg yolks
3 tablespoons chopped parsley
2 teaspoons fresh sage, chopped
2 teaspoons fresh thyme leaves, chopped
Salt (approximately 2 tablespoons)
Black pepper
1 cup grated parmesan cheese
1/3 cup dry bread, grated
3 tablespoons unsalted butter
1 ½ medium size onions, finely chopped
4 garlic cloves, minced
Vegetable oil
2 cups dry red wine
1/3 cup sugar
2 tomatoes, peeled, seeded and finely chopped
2 teaspoons molasses
Pinch of allspice


Place bread slices in a bowl, add milk and mix pressing bread to form a paste. Add whole eggs, egg yolks, parsley, sage, thyme, salt, pepper, nutmeg and mix. Add parmesan cheese and dry grated bread, mix and set aside.

Melt butter in a skillet with 1 teaspoon oil and add onion. Cook onion until soft and tender, add garlic and cook 2 minutes. Remove skillet from the heat, cool and stir into the bread preparation. Add meats and knead until evenly combined.

Brush a rectangular or oval baking dish with oil. Transfer mixture to baking dish and form a 5x12 in (9x25 cm) meat loaf. Bake in preheated oven to 350°F (180°C) for 50 minutes, or until meat loaf is firm but not cooked through.
While meat loaf is in the oven, mix red wine with sugar, chopped tomato, molasses, allspice in a saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Boil until mixture reduces and the glaze has a syrupy consistency (approximately 15 minutes).

Brush half of this glaze over the meat loaf and bake for 15 – 20 minutes. Brush once more with the remaining glaze during baking. Remove meat loaf from the oven and let it rest for 15 minutes. Cut into thick slices and serve.

8 servings

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