- 1½ MED onions (minced fine)
- 15 cloves garlic (minced fine)
- 1½ LB carrots (minced fine)
- 8 OZ mushrooms (minced fine)
- 350 GR Italian-style breadcrumbs
- 2 LB ground pork (lean)
- 2 LB ground beef (90/10 or leaner)
- 2 LB ground turkey
- 3 egg yolks
- 1 TBS salt
- 1½ TSP black pepper
- To make things simpler use a food processor to finely mince the onion, garlic, carrots and mushrooms.
- Add 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.
| Size | Oven Temperature | Time |
|---|---|---|
| Mini Loaf | 350° | 1 hour and 15 minutes |
| Mini Loaf | 400° | 1 hour (cover for the first 30-40 minutes) |