- Oil for sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 pound ground chuck
- 1/2 pound ground pork
- 1/2 pound ground veal
- 16 individual saltine crackers, sealed in a zip–lock bag and crushed to large crumbs
- 1/2 cup whole milk, into which you have whisked:
- 2 eggs
- 1-1/2 teaspoons Creole (or other grainy) mustard
- 1-1/2 teaspoons Worcestershire sauce
- 3 ounces glace de viande (or one package More Than Gourmet demiglace concentrate diluted with water 1:1)
- 2 tablespoons Creole mustard
- 1 tablespoon brown sugar
2. Film the bottom of a sauté pan with oil and put it on medium heat. When the oil starts to shimmer, add the onion. Cook for a few minutes, stirring occasionally, until the onions separate and start to become translucent. Add the garlic and stir to combine. Remove from the heat and allow to cool.
3. Meanwhile, mix the glaze ingredients together in a small pan over low heat; do not let it boil. Keep it warm.
4. Gently break the ground meats into ping-pong ball sized pieces and spread them out on a sheet pan or rimmed cooking sheet, scattering the veal and pork among the beef. Spread the onion/garlic mixture over the meat. Combine the salt, pepper, parsley, thyme and cracker crumbs, and sprinkle the mixture over.
5. Dump half of the seasoned meat into a large mixing bowl. Pour half of the egg mixture over. Repeat with the other halves. Using a fork or your hands, gently mix until the ingredients are just combined. Don't overwork it, or your loaf will be dense. (Alternatively, use the lowest speed on a stand mixer.)
6. For two loaves, line a medium-sized loaf pan (approximately 5"x3"x3") with a sheet of plastic wrap. (For three loaves, use a mini-loaf pan instead.) Line a sheet pan or rimmed cookie sheet with aluminum foil. Gently pack half the meat mixture into the pan, being careful not to create air holes.
7. Turn the pan upside down on the sheet pan (remember to leave room for a second loaf). Free the meatloaf from the loaf pan, pulling on the plastic wrap if necessary. Remove the plastic wrap. Repeat with the remaining meat mixture.
8. If you don't have the right size loaf pan, you can make these free-form. Just divide the meat mixture into as many loaves as you want and form into loaves with your hands. You want to pack the mixture together firmly to ensure there aren't any holes inside, but try not to handle them too much.
9. Brush the glaze over the loaves. You won't use all of the glaze.
10. Bake to an internal temperature of 160°F -- about 45 minutes for the larger size.
11. Let the loaves cool for 10 minutes, then brush on more glaze.Slice and serve plain or with red wine sauce and sauteed mushrooms.
To make ahead for freezing: bake, then let cool fully, but do not glaze. Place each loaf in a zip-lock bag, squeezing out as much air as possible, then put in another bag (alternatively, use a vacuum sealer; double-bagging isn't necessary.) To reheat, thaw overnight in refrigerator. If your bag is heat-resistant, drop it in a pot of simmering water for twenty minutes, timing after the water returns to a simmer. If your bag isn't heat-resistant, remove the loaf from the bag, wrap tightly in aluminum foil and heat to 140°F in a 300°F oven. Glaze as desired before serving.