Savory Onion & Herb MeatloafThis recipe makes two (2) full loaves of Meatloaf3 lbs. Ground Beef
1 lb. Ground Pork
3 Eggs
3 Onion Rolls (ground into bread crumbs)
1 packet Onion Soup Mix
1 can Cream of Mushroom soup (You can also substitute Cream of Celery, Carrot or Chicken)
1 large Sweet Onion (diced ¼ inch)
2 tsp. Ground Mustard
1 tsp. Whole Black Peppercorns
½ tsp. Whole White Peppercorns
½ tsp. Whole Green Peppercorns
½ tsp. dried Rosemary
½ tsp. dried Thyme
½ tsp. dried Sweet Marjoram
¼ tsp. ground Sage
¼ tsp. ground Bay Leaf
Pre-heat oven 350°.
In a mortar, pestle the Peppercorns, Rosemary, Thyme and Marjoram until ground to a course consistency. Add the Mustard, Sage and Bay Leaf and pestle for an additional 30 seconds to wake up their aromatics.
In a LARGE mixing bowl, place Beef, Pork, Onion, Eggs, Onion Roll Crumbs, Soup Mixes and Spices and knead together until everything is well incorporated. You shouldn’t need to bind it anymore, but if you do think it’s not tacky enough, either add some dry breadcrumbs or Quick Oats.
Divide the mixture in half and weigh each portion on a kitchen scale to make sure they are exactly even in weight. This way, one doesn’t complete cooking ahead of the other. Mold and form the loaves in loaf pans and cover with Parchment Paper. Then cover with Aluminum Foil.
Cook for 1 hour in pre-heated oven. After the hour, remove the Foil and Parchment Paper and cook for another 15 minutes. Depending on how cold the mix is, you may have to go as far as another 30 minutes after the initial hour. Use a meat thermometer and check that the internal temperature is at 160-165°.