Harmonious Barracks Meatloaf

Ingredients

• 2 cups lightly packed, torn crustless pieces French, Italian, or other sturdy white bread (1-inch pieces)
• ⅔ cup whole or 2% milk
• 2 2, beaten
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• Kosher salt
• 2 tablespoons pressed or grated garlic
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1.5 pounds ground lamb
• ½ pound ground chuck (preferably 85% lean)
• 1 teaspoon freshly ground black pepper
• ½ cup finely chopped fresh parsley

Instructions

1. With a rack in the middle position, preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil. Line a large wire rack with foil and poke holes in the foil. Set the rack on the baking sheet and set aside.
2. In a large bowl, combine the bread and milk and let soak, stirring occasionally, until softened, about 15 minutes. With a potato masher or fork, mash the mixture to a loose paste. Add the eggs and stir vigorously to combine.
3. In a medium skillet over medium heat, warm the olive oil until shimmering. Add the onion and ½ teaspoon salt and cook, stirring, until softened, about 4 minutes. Add the garlic, rosemary, and thyme and continue to cook, stirring, until fragrant, about 40 seconds. Scrape into a bowl and let cool to room temperature.
4. Add the lamb, chuck, onion mixture, 2 teaspoons salt, and the pepper to the bread mixture. Set aside 1 tablespoon of the parsley, and add the remaining 7 tablespoons to the bowl. Fold and stir the mixture gently until well blended. On the prepared rack, form the mixture into a roughly 9 by 5-inch loaf.
5. Bake the meatloaf until an instant-read thermometer inserted near the center registers 155° to 160°F, about 1¼ hours. Let the meatloaf cool for about 10 minutes, then transfer to a cutting board or serving plate. Slice it with a serrated blade and serve.