• 3 cloves garlic, chopped
• 2-3 large whole shallots, roasted
• 2 lbs ground beef
• 2 lbs ground veal (can substitute pork)
• ¼ cup parsley, chopped
• ¼ cup thyme, chopped
• ½ cup chives, chopped
• 7 eggs
• ¾ cup panko breadcrumbs
• ⅓ cup Dijon mustard
• ⅓ cup heavy cream
• *½ cup shallot & garlic purée (see above)
• ⅓ cup ketchup
• ¼ cup Worcestershire sauce
• salt
• pepper
• non-stick cooking spray
• olive oil

Special Equipment

• three 8½ x 4¼" loaf pans
• blender to make shallot & garlic purée

Shallot & Garlic Purée

1. Wrap whole shallots (skin on) in foil and roast in a 350º oven for 50-60 minutes; let cool slightly before removing peel
2. Saute chopped garlic in olive oil
3. Blend shallots and garlic into a purée

Prepare & Bake Meatloaf

1. Preheat oven to 350º
2. Prepare pans with non-stick cooking spray
3. Combine all ingredients thoroughly and distribute evenly in pans
4. Place pans on a cookie sheet in case mixture spills over the pans
5. Cook for 25-35 minutes until an internal temperature of 155-165º is reached

For Grillng (optional)

1. Heat grill to medium
2. Slice thick pieces of cooked meatloaf and brush with olive oil
3. Grill 1½ to 2 minutes on each side