Meat Loaf Bologna-Style
|White bread slices||3|
|Milk||1⁄2 Cup (8 tbs)|
|Beef||2 Pound, chopped|
|Eggs||2 , beaten|
|Pancetta||1⁄2 Pound, finely chopped|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Dry breadcrumbs||1⁄2 Cup (8 tbs) (Unflavored)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Carrot||1 , chopped|
|Celery stalk||1 , chopped|
|Chopped parsley||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned crushed italian tomatoes||2 Cup (32 tbs)|
Preheat oven to 375F (190C).
Remove crust from bread.
Tear bread into pieces.
Combine bread and milk in a small bowl and squeeze together into a soft pulp.
In a large bowl, combine beef, bread-milk mixture, eggs, pancetta, Parmesan cheese, nutmeg and salt and pepper.
Shape mixture into a large flat sausage about 10 inches long and 3 inches thick.
Coat meat loaf with breadcrumbs, pressing crumbs into meat lightly.
Heat oil in a medium casserole.
Add onion, carrot, celery and parsley.
Saute over medium heat until onion is pale yellow.
Add meat loaf.
Bake 20 to 25 minutes or until meat loaf is light golden.
Bake 10 minutes or until wine has evaporated.
Bake 30 to 40 minutes longer, basting meat loaf with tomato sauce a few times during cooking.
Cool meat loaf 5 to 10 minutes before slicing.