1 pound lean ground beef
3/4 pound ground pork
2 slices fresh bread turned into bread crumbs.
1 small onion
1 to 2 cloves of garlic
1/4 to 1/2 cup fresh grated Parmesan
1/2 chicken broth
1 tablespoon chopped parsley
1 tablespoon rubbed sage
Fresh ground black pepper
Place onion, garlic, parsley, and chicken broth in blender or processor and pulse to puree.
Place the meats, grated bread crumbs, sage, salt, pepper and Parmesan cheese in bowl. Using hands, gently mix all ingredients. Add eggs, and pureed chicken stock mixture. Mix until well combined. NOTE: Test for seasoning by frying a small bit of meat mixture.
Oil a small shallow roasting pan. Place meat in pan and shape into a rectangle loaf. Or use a loaf pan. (Note: if you use a loaf pan you won't get much in the way of pan drippings to use in sauce.
Bake in a 375°F oven for 30 minutes. Baste meatloaf with pan juices and bake another 30 minutes.
Remove from oven and place meatloaf on serving platter.
Add chicken broth to pan drippings. Set aside.
1 tablespoon butter
1 small shallot finely minced
2 tablespoons flour
1 to 2 tablespoons green peppercorns (dried, not brined)
Chicken broth and pan drippings.
Saute shallot in butter.
Add flour and cook for a couple of minutes. Do not brown.
Add the pan drippings/chicken broth, stir until smooth. Add dried green peppercorns. Cover and simmer on low for 15 minutes.