Danish Meatloaf Serving Size - 6 Prepared By - Ellice & Monty Recipe Rating
			6 slices of dense square packaged pumpernickel 2 large eggs 2 tbsp Worcestershire sauce 2 tsp coarse salt 1 tsp freshly ground black pepper 3 medium yellow onions (1 cup) finely chopped (not minced) 2 cloves garlic, minced 3/4 lb ground beef 1/2 lb ground veal 3/4 lb Italian sausage bread crumbs to sprinkle on top
			• Preheat oven to 350° F. Soak bread in warm water for 3 or 4 minutes. Squeeze out water and tear into pieces. Combine lightly beaten eggs, Worcestershire, salt, and pepper in small bowl. Using a big mixing bowl, mix bread and egg mixture together, then add onions, garlic, and the meats, and blend together with a wooden spoon or your hands. Pat into an oval or square baking dish or a loaf pan, then sprinkle with bread crumbs. Bake 1 to 1 1/4 hours or until instant-read thermometer registers 155°F. Remove from oven, pour off excess fat, and let it rest for 10 minutes.