MEAT LOAF WITH RED WINE GLAZE

Steps:

• Preheat the oven to 350°F
• In a large bowl, combine the bread pieces with the milk and mash to a paste.
• Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth.
• Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
• In a medium skillet, melt the butter.
• Add the onion and cook over moderate heat until softened, about 7 minutes.
• Add the garlic and cook just until fragrant, 1 minute longer.
• Let cool, then transfer to the bowl.
• Add the lamb, pork and veal and knead until evenly combined.
• Brush a medium oval baking dish with oil or cooking spray
• Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf.
• Bake for about 50 minutes, or until firm but not quite cooked through.
• Meanwhile, in a medium saucepan, combine the red wine with the sugar, chopped tomato, molasses and allspice and bring to a boil over moderate heat, stirring to dissolve the sugar.
• Boil until the glaze is thick and syrupy, about 15 minutes.
• Brush half of the glaze over the meat loaf.
• Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150°F; brush once more with the remaining glaze during baking.
• Let the meat loaf rest for 15 minutes, then thickly slice and serve.