Meatloaf - 3 meats

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  5 cloves, minced or 15g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Whole milk

  3.25% milkfat, with added vitamin D

  ⅔ cup or 163g

• 45 Calories and Delightful

  Multi-Grain - Sara Lee

  3 slices or 68g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Parsley

  Raw

  ¼ cup or 15g

• Salt

  Table

  2 tbsp or 36g

• Pepper

  Spices, black

  1 tsp or 2g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Ground veal

  Raw

  16 oz or 454g

• Ground pork

  Fresh, raw

  16 oz or 454g

• Ketchup

  Low sodium

  ½ cup or 120g

• Worcestershire sauce

  1 tbsp or 17g

Directions

1. Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
2. In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
3. Make the glaze with last two ingredients: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf.
4. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
5. Recipe by: Kay Chun (source: https://cooking.nytimes.com/recipes/1020853-meatloaf)
6. For PC: Peel potatoes and lay in bottom of pot. Form beef into a large even patty & place in round deep pan, cover with tinfoil so pressurized water doesn’t drop in. Add hot water to the pot, use sling for the pan, and place on top of potatoes. PC high for 20 minutes. NR 5 to 10 minutes. Then, QR. Scoop cooked potatoes out to mash, and empty water from pot. Add glaze/sauce to top of meatloaf and insert in the pot on a rack. Air crisp at 390F for 10 minutes

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