Italian Meatloaf

  • Equal parts of ground beef, pork and veal (usually in 1 lb. segments)
  • 1 extra large egg for each pound of meat
  • 1 cup breadcrumbs for each pound of meat
  • 1 bottle of beer for every 4 pounds of meat
  • Salt
  • Pepper
  • A good drizzle of olive oil
  • Thyme
  • Marjoram
  • Garlic (three cloves or more)
  • Ginger (either grated fresh or the powder . . . fresh is best).

Mix all of the ingredients together until thoroughly blended. Place in a greased baking dish. Bake at 350 degrees for about an hour.

  • Yields: 1 loaf for every pound of ground meat used
  • Preparation Time: about 1 hour
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