For stuffings and some other foods that use bread crumbs, I like to still have sizable pieces of bread, pea-sized or even dice. For this, I like them very fine. If you want to use fine dried bread crumbs like panko or gluten-free substitutes like oatmeal, you may want to cut down the quantity a bit.
This is a recipe where you want the onions very finely diced. Might even use a few seconds in a processor.
3 cups bread crumbs
2 medium onions, finely diced
3 eggs, beaten
1-1/2 lbs. ground beef
1 lb. ground veal
1/2 lb. ground pork
3 tbsp. Worcestershire sauce
2-1/4 tsp. dry mustard
2-1/4 tsp. salt
3/4 tsp. freshly ground pepper
1 cup plus 1 oz. whole milk (I'm just scaling up ingredients here. Put in however much you want.)
Preheat oven to 350°. Find a huge bowl and mix everything together with your hands. I generally go in this order: liquids, seasonings, crumbs, onions, meats. Split it into two big loaves and freeze one. Or put it into ramekins or muffin tins for individual servings. (Shot glasses just don't do well in the oven.) Bake it for an hour.
You may notice I didn't mention any topping. Most of America puts on some combination of catsup, brown sugar, barbecue sauce, and Sriracha to keep the top from browning. But who doesn't like a browned top on a meat loaf? It may have been my omission of that topping that made The Maman decide I was worth keeping on.
Certainly wasn't my fashion sense.
2 medium onions, finely diced
3 eggs, beaten
1-1/2 lbs. ground beef
1 lb. ground veal
1/2 lb. ground pork
3 tbsp. Worcestershire sauce
2-1/4 tsp. dry mustard
2-1/4 tsp. salt
3/4 tsp. freshly ground pepper
1 cup plus 1 oz. whole milk (I'm just scaling up ingredients here. Put in however much you want.)
Preheat oven to 350°. Find a huge bowl and mix everything together with your hands. I generally go in this order: liquids, seasonings, crumbs, onions, meats. Split it into two big loaves and freeze one. Or put it into ramekins or muffin tins for individual servings. (Shot glasses just don't do well in the oven.) Bake it for an hour.
You may notice I didn't mention any topping. Most of America puts on some combination of catsup, brown sugar, barbecue sauce, and Sriracha to keep the top from browning. But who doesn't like a browned top on a meat loaf? It may have been my omission of that topping that made The Maman decide I was worth keeping on.
Certainly wasn't my fashion sense.
For those of us with a strong aversion to raw-onion flavor (This may be equivalent to "Those of us who are Susan.), you can cook the onions over medium heat until they're soft and translucent before mixing them into the meatloaf.
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