Gael Greene shared these recipes with Epicurious from her new book, Insatiable. To learn more about Greene, read our Q&A.

　　This meat loaf started life as a meatball recipe in the Times.

　　

Ingredients

Makes 6 to 8 servings

　　6 slices of dense square packaged pumpernickel (Wild's Westphalian is perfect) or 3 1/2-inch slices of bakery 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, squeezed from casing. (Sausage can be sweet or hot. Guess what? I prefer hot.)

　　Plain store-bought or fine homemade bread crumbs to sprinkle on top

　　

Step 1

Preheat oven to 350° F.

　　

Step 2

Soak bread in warm water for 3 or 4 minutes. Squeeze out water and tear into pieces.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Remove from oven, pour off excess fat, and let it rest for 10 minutes.

　　Insa