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Ingredients

• ✓ white bread crumb
• milk
• milk
• white sugar
• butter
• lemon
• butter
• egg
• strawberry jam
• sugar

Instructions

1. 1 Heat 1 ¾ cups plus 1 ½ tablespoons milk, 2 ¼ tablespoons white sugar, 2 tablespoons butter, and lemon zest in a saucepan to a boil; remove from heat.
2. 2 Place bread crumbs in a bowl; add milk mixture. Cool completely, at least 20 minutes.
3. 3 Preheat the oven to 338 degrees F (170 degrees C). Grease a baking dish with 1 teaspoon butter.
4. 4 Beat 3 egg yolks together in a small bowl; whisk into bread crumb mixture. Pour ½ bread crumb custard into the prepared pan.
5. 5 Heat jam in a saucepan over medium-low heat until melted, about 2 minutes; pour ½ over bread crumb custard. Add remaining ½ bread crumb custard then remaining ½ jam on top.
6. 6 Bake in the preheated oven for 35 minutes. Remove pudding from oven. Reduce oven temperature to 300 degrees F (150 degrees C).
7. 7 Beat 3 egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add 3 ½ tablespoons superfine sugar, continuing to beat until peaks form. Spread meringue over pudding.
8. 8 Bake in the preheated oven until top is lightly browned, about 10 minutes.

By guywk

Ingredients

• ✓ white bread crumb
• olive oil
• butter
• onion
• salt
• garlic
• milk
• ground chuck
• parsley
• parmesan cheese
• egg
• salt
• black pepper
• cayenne pepper
• tomato sauce

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
3. 3 Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
4. 4 Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
5. 5 Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
6. 6 Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

By John Mitzewich