Tuesday, March 22, 2011
1/3 cup sliced scallions
4 Tbs. chopped fresh parsley
1/2 tsp. crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
2 Tbs. honey
Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat.
Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
Transfer to a large bowl and let cool until warm.
In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread.
Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
Position a rack in the center of the oven and heat the oven to 375 degrees F.
Add the beef and eggs to the onion mixture.
Scatter the Parmigiano, scallions, parsley, and red pepper flakes over the meat, and then sprinkle with 2-1/4 tsp. salt, and 1/2 tsp. pepper.
Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks).
Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160 degrees in the center of the meatloaf, 40 to 55 minutes.
Let the meatloaf rest for 10 minutes.
Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
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