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1
Preheat the oven to 350u00b0F
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2
In a large bowl, combine the bread pieces with the milk and mash to a paste.
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3
Add the whole egg, egg yolk, chopped parsley, sage, thyme, salt, black pepper, nutmeg and cayenne and stir until smooth.
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4
Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.
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5
In a medium skillet, melt the butter.
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6
Add the onion and cook over moderate heat until softened, about 7 minutes.
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7
Add the garlic and cook just until fragrant, 1 minute longer.
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8
Let cool, then transfer to the bowl.
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9
Add the lamb, pork and veal and knead until evenly combined.
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10
Brush a medium oval baking dish with oil or cooking spray
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11
Transfer the meat loaf mixture to the dish and pat it into a 4-by-12-inch oval loaf.
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12
Bake for about 50 minutes, or until firm but not quite cooked through.
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13
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.
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14
Boil until the glaze is thick and syrupy, about 15 minutes.
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15
Brush half of the glaze over the meat loaf.
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16
Continue baking for about 20 minutes longer, until an instant-read thermometer inserted in the center registers 150u00b0F; brush once more with the remaining glaze during baking.
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17
Let the meat loaf rest for 15 minutes, then thickly slice and serve.
