Ingredients

• 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

Instructions

1. Preheat oven to 350° F.
2. Soak bread in warm water for 3 or 4 minutes. Squeeze out water and tear into pieces.
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.
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.
5. Remove from oven, pour off excess fat, and let it rest for 10 minutes.