German Meatloaf

Photo: flickr user dionhinchcliffe

Ingredients

1 cup Rye bread crumbs, soft

1/4 cup Milk

1 tablespoon Vegetable oil

1 lrg Yellow onion, finely chopped

2 Cloves garlic, minced

1 pound Lean ground beef

1/2 pound Lean ground pork, shoulder

1/2 cup Parmesan cheese, grated

1/2 cup Fresh parsley, minced

2 Eggs, slightly beaten

1 teaspoon Fennel seeds

1/2 teaspoon Salt, optional

1 teaspoon Freshly ground black pepper

Preparation

1. Preheat oven to 375F. In a small bowl, soak the bread crumbs in the milk & set aside. Heat the oil in a skillet over moderate heat for 1 minute. Add the onion & garlic & saute, stirring often, until soft, about 5 minutes.

Let cool till warm to the touch. In a large bowl, mix the beef, pork, parmesan cheese, parsley, eggs, fennel seeds, salt & pepper, & the onion - garlic mixture with your hands. Pack the mixture into a greased 9" x 5" x 3" loaf pan.

****At this point the meatloaf can be covered tightly with aluminum foil & stored. Refrigerate for up to 4 days. Freeze for up to 3 months. ( Place the covered meatloaf in the freezer; when frozen, remove from the pan, wrap in heavy duty aluminum foil, label & return to freezer) If you intend to microwave the frozen meatloaf, shape the meatloaf in an 8 inch round, then cut in half, freeze etc.

2. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it pulls away from the sides of the pan & has a dark brown crust. Slice to desired thickness & serve with mashed potatoes, dilled carrots & tiny green peas.

****Serving Later:aluminum foil. Bake in a preheated 325F. oven for 35 minutes. Remove the foil & bake 40 - 50 minutes longer or until the loaf pull away from the sides of the pan; serve as in step # 2.

To Microwave: Replace the foil with plastic wrap vented on one side.

Microwave on Low (30%% power) for 20 minutes. Rotate the plate 90 degrees & microwave on Low (30%% power) another 20 minutes or until the loaf is defrosted in the center. Microwave on High(100%% power) for 10 minutes.

Rotate the plate 90 degrees & microwave on High(100%% power) until the juices run clear when the loaf is pierced in the center, or a microwave meat thermometer registers 180F. - about 10 minutes longer.. Serve as in step # 2