1. Preheat the oven to 375°F. Place an oven rack in the center of the oven.
2. Put the bread cubes in a medium mixing bowl. Add the milk and stir to coat all of the bread. Add the remaining ingredients and mix well, using your hands. Shape the mixture into 4 oval loaves about 7 inches long and 3 1/2 inches wide at the center. Place the loaves in an ungreased 9-by-13-inch baking dish so they aren’t touching.
3. Bake for 35 to 40 minutes, or until cooked through. Remove from the oven and let cool for about 3 minutes before serving.
VARIATION: To make a traditional-sized meatloaf, increase the ground meat to 1 1/2 pounds. (You could add another half-pound of ground beef, veal, turkey, or pork.) Mix everything together and place in lightly greased loaf pan. Bake for 50 minutes on the center rack of a preheated 375°F oven. Let cool 5 minutes before slicing.
TO MAKE AHEAD: The meat loaves may be prepared through Step 2 the night before, covered with plastic wrap, and refrigerated. (The loaves may need slight adjusting to restore their shape before baking.) Once baked, let cool completely, cover, and refrigerate for up to 3 days, or wrap tightly in foil and freeze for up to 1 month.
TO REHEAT: Cover in foil (to keep in the juices) and heat in a preheated 350°F oven until heated through, about 20 minutes. If frozen, heat wrapped in foil, in a preheated oven until warm, 30 to 40 minutes. You could also slice them and reheat the slices in a microwave--1 minute, turn over, and cook 45 seconds more.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Little Meat Loaves recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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