Beef Veal: Meatloaf 86 by Recipe Cottage

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	Meatloaf 86

		Meat Loaf 3 tablespoons olive oil 3 garlic cloves, peeled and crushed 1 medium yellow onion, peeled and minced 1 cup minced celery 1 cup peeled and minced carrots 1/2 pound mushrooms, minced 1/2 cup chopped fresh parsley 1/2 cup dry red wine 1 cup fine bread crumbs, freshly ground 1 cup milk 1 1/2 pounds lean ground beef 1 pound lean ground boneless pork roast 1/2 pound mild Italian sausage 2 eggs, beaten 2 teaspoons sweet paprika salt, to taste freshly-ground black pepper, to taste Heat a large frying pan. Add the oil, garlic and onion and saute. Cook for 1 minute and add the celery, carrots, mushrooms and parsley and saute until lightly browned. Add the red wine and simmer a few minutes until the liquid is evaporated. Set aside and cool. Soak the bread crumbs in the milk for 10 minutes. In a large bowl mix together the ground beef, pork and sausage with the soaked bread crumbs. Add the cooked vegetable mixture along with the beaten eggs, paprika and salt and pepper. Work together well with your hands until all is incorporated. Pack the meat mixture into two non-stick loaf pans and cover with parchment paper and foil. Bake in a preheated 350 degree oven for 30 minutes. Reduce the oven temperature to 300 degrees and bake for an additional 30 minutes. Remove from the oven and allow to stand for 10 minutes. Serve with mushroom gravy. This recipe makes 2 meat loaves.