Source: Miami Herald, 12/28/95 formatted by Lisa Crawford
Heat oven to 400°F. Spray jelly roll pan or shallow roasting pan with vegetable oil spray. Combine milk and bread crumbs in a small bowl; set aside. Heat oil in large skillet over medium high heat. Sauté onion, garlic, and celery, stirring frequently, until softened, about 2 minutes. Add mushrooms and cook, stirring, until mushrooms are soft and liquid has evaporated, about 3 minutes. Combine the beef, veal and pork in a large bowl. Mix well. Add the mushroom mixture, basil, parsley, salt, pepper, egg whites, 1/4 cup of the chili sauce, and the bread crumb mixture. Mix just until blended. Spread remaining 1/4 cup chili sauce over the top and sides of loaf. Bake in center of oven for 1 hour and 20 minutes, or until an instant-read thermometer registers 170°. Remove from oven and let stand for 10 to 15 minutes before slicing.
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