Recipe Notes Makes about 12 servings
2 tablespoons olive oil
2 cups minced onion (about 1 large onion)
2 pounds ground beef (I like chuck)
1 pound ground pork
4 slices white bread, crusts removed, cut into ½-inch cubes
½ cup beef broth
1 cup grated sharp cheddar cheese
2/3 cup grated parmesan cheese
½ cup dried seasoned breadcrumbs
4 or 5 garlic cloves, pureed
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 to 3 bay leaves
Butter for the pan
Preheat oven to 350°F.
Butter the bottom and sides of a 2-quart loaf pan.
Heat the olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they’re translucent and golden. Remove the pan from heat and set aside.
Place the ground beef, ground pork, and bread cubes in a large mixing bowl. Add the cooked onions, eggs, beef broth, cheddar and parmesan cheeses, breadcrumbs, garlic, thyme, paprika, allspice, oregano, salt, and pepper.
Time to roll up your sleeves! With your hands, mix the contents of the bowl until all ingredients are well incorporated. Loosely form the mixture into one big ball and place it in the prepared loaf pan. Tamp it down with your fingers to distribute it evenly in the pan, and make sure the mixture fills in the edges and the corners. Place the bay leaves on top, pressing them gently into place to keep them from curling while the meatloaf cooks.
Bake for about 1½ hours, until juices are flowing and bubbly.