NAN AND BYRON'S MEATLOAF
1 lb ground pork
2 lb ground beef
3 each eggs, separate yolks & whites
1.5 lb panada
1.5 lb gradated parmesan cheese
6oz hoisin sauce
¼ cup parsley, chopped
1/8 cup thyme, chopped
2 tablespoons, rosemary, chopped
1 small / medium sized yellow onion, Grated Salt and Pepper to taste
In a large bowl whisk the egg whites till soft peaks form. In a separate bowl combine the remaining ingredients until just incorporated. Being careful not to over work the meat, fold the whites in to the mix. Lightly spray an enameled baking dish with pan coating. Evenly distribute the meat into the dish. Bang it on a cutting board a couple of times to release any air pockets. Cover and bake in a water bath at 350 degrees to an internal temperature of 150 degrees. Let rest at room temperature for at least 20 minutes before cutting.
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