1½ MED onions (minced fine)
15 cloves garlic (minced fine)
1½ LB carrots (minced fine)
8 OZ mushrooms (minced fine)
370 GR Italian-style breadcrumbs
3 LB ground pork
3 LB ground beef (90/10)
3 egg yolks
1 TBS salt
1½ TBS black pepper
Oven: 350
To make things simpler use a food processor to finely mince the onion, garlic, carrots and mushrooms (do not mice so fine as to liquefy the veg – panko crumb size). All all ingredients to a large bowl and mix thoroughly with gloved hands taking care not to over-mix as this will make the meatloaf dense and tough.
Either form one large loaf, or divide into 4 mini loaves of approximately 1½ LBS each (which can be placed in disposable foil bread-loaf trays and frozen, or formed in cling-wrap lined 2 LB bread-loaf pans, frozen, then removed and wrapped tightly in foil).
Bake until loaf reaches 165˚ in the center.