This meatloaf is great served over cheesy poelnta with a jarred red sauce or a simple marinara of olive oil, garlic, chile flakes and blended canned tomatoes.
 
Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Pecorino Romano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water
 
Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
 
In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs with your hands, trying not to overwork the meat. Add the onion mixture and season generously with salt and mix thoroughly. If the mixture is too dry and not holding together, add some of the water and mix. The goal is to have a consistency that will hold its form but still be moist. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. Adjust seasonings accordingly.
Preheat the oven to 350 degrees F.
 
Form meat into a loaf shape on parchment paper on a sheet pan or place in a loaf pan and bake until cooked through and browned; approximately an hour.
 
Serve over cheesy polenta and top with red sauce.