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Meat Loaf Bologna-Style

Italian.Chef's picture
Ingredients
  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)
  Salt To Taste
Directions

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.
Mix thoroughly.
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.
Add wine.
Bake 10 minutes or until wine has evaporated.
Add tomatoes.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef

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