Sausage Meatloaf with Lemon and Parmesan

Sausage Meatloaf with Lemon and Parmesan
Photo by Scott Phillips

Ingredients

  • Kosher Salt
  • ¼ cup chopped fresh parsley
  • 2 Tbs. plus 1 tsp. canola or olive oil
  • 1 Tbs. Worcestershire sauce
  • ¾ cup dry white wine
  • 2 lightly packed tsp. finely grated lemon zest
  • 1 cup whole milk
  • + 10 more ingredients
    • 2/3 lb. ground veal
    • 2/3 lb. bulk sweet or hot Italian sausage
    • 2 large cloves garlic, finely chopped
    • Freshly ground black pepper
    • 2 Tbs. honey
    • 2 large eggs
    • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-½ cups)
    • ½ cup finely grated Parmigiano-Reggiano
    • 1 medium yellow onion, chopped
    • 2/3 lb. ground beef

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool unt...

View full recipe at Fine Cooking

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