Title Value
1. Olive oil 1 tablespoon
2. Butter 1 tablespoon
Onion, diced
Salt to taste
Garlic, minced
4 cloves
Very dry white bread crumbs
1 ½ cups
7. Milk 1 ½ cups
Ground chuck
2 pounds
Chopped fresh flat-leaf parsley
½ cup
Grated Parmesan cheese
2 ounces
Large eggs, beaten
12. Salt 2 teaspoons
Freshly ground black pepper
1 teaspoon
Cayenne pepper, or to taste
1 pinch
Tomato sauce, or to taste
3 cups


1 . Stage

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

2 . Stage

Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.

3 . Stage

Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.

4 . Stage

Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.

5 . Stage

Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.

6 . Stage

Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing. Chef John