I STILL KNOW IT JENN!!!

2nd blog review of the night:

MY MOTHER'S ITALIAN-AMERICAN MEATLOAF

We all have memories either of great or terrible meatloaf meals from childhood. My mom's meatloaf is a fond food memory. It was always moist and juicy, with a touch of Italy from the tomatoes and pecorino Romano cheese. It also passed the test of any respectable meatloaf: it made good sandwiches the next day.

1 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup milk
1 cup bread cubes (3 or 4 slices Italian country bread, crusts removed)
1/2 cup finely grated pecorino Romano
2 tablespoons minced garlic
1 onion, cut into small dice
2 eggs
2 tablespoons dried oregano
1/2 cup chopped flatleaf parsley
Fine sea salt and freshly ground black pepper
Olive oil, for greasing
1 cup canned plum tomatoes, crushed
2 tablespoons tomato paste
1 medium carrot, diced
1 stalk celery, diced

1. Preheat the oven to 350°F.
2. Put the beef, veal, and pork into a bowl and kneed them together.
3. Pour the milk into a bowl and soak the bread in it, squeezing it into a paste. Add the soaked bread to the bowl with the meat and work them together as though you were kneading dough. Add the cheese, garlic, onion, eggs, oregano, and parsley. Season with salt and pepper and knead again until well incorporated.
4. Oil a large roasting pan with the olive oil. Form the meat mixture into a large loaf in the center of a roasting pan.
5. Stir in the plum tomatoes, tomato paste, and 1 cup water together in a bowl and pour the mixture evenly over the meatloaf. Scatter the carrots and celery in the pan around the loaf.
6. Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours. If the loaf begins to look dry while cooking, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly.
7. Slice the meatloaf into servings, put 1 serving on each plate and spoon pan gravy and vegetables over and around the meatloaf.
Your Nightly Specials
You can make the loaf with beef and veal only, or with just beef.
Lay some raw bacon strips over the loaf before baking. (This was one way my mother made her meatloaf extra special.)
Add some sautéed mushrooms to the pan during the last 20 minutes of cooking.

Serves 6.

Nightly Specials
2004
by Michael Lomanoco
William Morrow
Epicurious.com © CondéNet, Inc. All rights reserved.

OK this is NOT MY mother's italian meatloaf, but it IS SOMEONE's apparently. It was EXCELLENT, and I HIGHLY recommend it to you. MAKE IT!!