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    1¾ lbs. 90% lean ground beef
    2 eggs
    2 oz. olive oil plus extra for cooking
    6 oz. beef stock plus extra for drizzling
    ½ cup grated Parmesan or Romano cheese
    ½ cup plain bread crumbs
    A hefty handful of chopped fresh parsley
    Generous sprinkling of kosher salt and black pepper


Mix all of the ingredients in a bowl and place on an oiled sheet pan. 

Form a uniform rectangle 1½ - 1¾ inches in height.

Place into a 350 degree oven. 

I remove it when the internal temperature has reached 140 degrees which is medium. 

Heat the remaining beef stock to a simmer and drizzle over slices of the meatloaf.  This is one of the few times I would ever recommend this but if you don’t have homemade beef stock I sometimes use a can of Franco American or Campbell’s au jus. (I can hear my fellow chefs gasping in horror).

The proportion of meat to breadcrumbs in this recipe will produce a meatier meatloaf.  The eggs and olive oil provide richness and moisture. The stock adds flavor and moisture. 

Should you choose to cook your meat in excess of 140°, remember the more you cook it the drier it will be. You’ll still have meaty and rich, but not as moist.  Oh well.  Two out of three aint bad.


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