• 6 slices of dense square packaged pumpernickel (Wild's Westphalian is perfect) or 3 1/2-inch slices of bakery pumpernicke
• 2 large eggs
• 2 tablespoons Worcestershire sauce
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 3 medium yellow onions (1 cup) finely chopped (not minced)
• 2 cloves garlic, minced
• 3/4 pound ground beef
• 3/4 pound ground veal
• 3/4 pound 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

2. Soak bread in warm water for 3 or 4 minutes.Squeeze out water and tear bread 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 hand

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.