Instructions: Soak the bread crumbs in milk. Preheat the oven to 450 degrees. Lightly grease a loaf pan.

Heat the olive oil. When hot add the onions and saute for about 8 minutes or until golden and beginning to brown. Add the garlic and saute for a few seconds. Remove the skillet from the heat and transfer the contents to a mixing bowl.

Add the soaked bread crumbs, ground chuck and ground pork butt and mix with 1 egg. Add grated cheese, fennel, oregano, and parsley. Season to taste with salt and pepper. (Saute some of the mixture before tasting and adjusting for seasoning.)

Transfer the mix to a loaf pan and bake at high heat for 15 minutes. Lower the heat to 350 degrees and bake for 1 hour or until the internal temperature reaches 165 degrees. Let rest 15 minutes before cutting.

This recipe yields 6 servings.

MEATLOAF SECOND TIME AROUND IDEAS
a) Crumble and reheat in soups.

b) Slice thinly, layer on bread. Top with salsa and thin slices of Monterey Jack cheese; broil until heated through.

c) Julienne some peppers, onions and mushrooms and saute. Julienne leftover meatloaf and saute alongside the vegetables to reheat the meat.

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