Serves: 8 to 10
Prep Time: 20 minutes
Cooking: 40-50 minutes
The Italian meatloaf is basically a huge meatball baked into the oven. If you like you can stuff your meatloaf with mozzarella or other cheeses to have a melting heart in the middle. I like to place around my meatloaf a crown of sausages to give more flavor to cooking juices of the this already very tasty dish.
800 gr / 1 lb ground meat (half pork, half beef)
1 medium carrot
1 celery stalk with leaves
5 medium onions
1 garlic finely chopped
120 gr / 1/2 cup parmesan cheese
2-3 sprigs rosemary
120 ml / 1/2 cup milk
120 ml / 1/2 cup breadcrumbs or two large slices of bread soaked in water
1 cup white wine
Salt and pepper
Extra virgin olive oil
Mix carrot, celery, and 1 onion in a food processor until they are finely chopped.
In a large bowl, combine very well the meat, cheese and eggs, adding enough milk and breadcrumbs (or soaked bread very well squeezed and shredded) until the mixture is soft but not too wet. Add the chopped vegetables to the meat mixture and mix very well with your hands or stir vigorously with a fork.
In a baking pan greased with extra virgin olive oil, shape the meat mixture into a loaf using wet hands : the meat will not stick on your hands. Sprinkle a little bit of breadcrumbs on top of the loaf to have a crunchy crust. Place in the pan the sausages around the meatloaf, the remaining onions coarsely chopped and the rosemary. Splash generously on the meatloaf a white wine and bake in a hot oven (200 C / 400 F) for 50 minutes. Let the meatloaf cool down for 10 minutes before slicing.
* If you like to stuff your meatloaf, divide in two parts the meat mixture : shape the first part in the baking pan in a kind of rectangle to create the base of your meatloaf; place your sliced cheese in the middle of the meat-base; shape the remaining meat mixture on top to cover the cheese. Form the loaf making sure the sides are well sealed with meat.