Meatloaf is one of those dishes that everyone makes, and because some of those who make it (especially in institutional kitchens) are uninspired, it is often greeted with angst. A pity, because it's both inexpensive and, if made with care, quite tasty. Here meatloaf gains a special something from rosemary needles.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- 1 1/8 pounds (500 g) not-too-lean ground beef
- 1/4 pound (110 g) mortadella or Bologna
- 4 tablespoons milk
- 2 eggs
- 2 white onions, one peeled and finely chopped
- A small carrot, peeled and finely chopped, and the other peeled and coarsely chopped
- A medium rib of celery, strings removed if necessary and finely chopped
- 3/4 cup (about 40 grams) crumbled day-old bread (crusts removed)
- 1 cup (50 g) freshly grated Grana Padano or Parmigiano Reggiano
- A 6-inch (15 cm) sprig of fresh rosemary
- Flour
- A glass of dry white wine
- Olive oil
- Salt and pepper to taste
Preparation:
Heat 2 tablespoons of oil in a skillet and sauté the finely chopped onion, the carrot and the celery, adding a tablespoon of warm water as well.
While the vegetables are sautéing, add the milk to the crumbled bread and let the mixture sit, and grind or blend the Mortadella with about a third of the rosemary needles (leave the rest on the sprig).
Squeeze the breadcrumbs to remove most of the moisture -- you don't want them bone dry, but not dripping either -- and put them in a fairly large bowl with the ground beef, the eggs, the ground mortadella, the sautéed vegetables, the grated cheese, and salt and pepper to taste. Mix well and shape the mixture into a loaf.
While you are doing this, preheat your oven to 360 F (180 C).
Flour the loaf and put it in a baking pan with the coarsely chopped onion, 2-3 more tablespoons of olive oil, and the sprig of rosemary. Bake the meatloaf for a half hour, sprinkle the wine over it, and bake it for another 20-25 minutes.
Remove the meatloaf to a warmed serving platter and keep it warm. Remove and discard the rosemary. Then blend the sauce, spoon it over the meatloaf, and serve, with the vegetable of choice. I might go with carrots and mashed potatoes.
Yield: 4 servings Rosemary meatloaf
A wine? I might be tempted by a Dolcetto here.
While the vegetables are sautéing, add the milk to the crumbled bread and let the mixture sit, and grind or blend the Mortadella with about a third of the rosemary needles (leave the rest on the sprig).
Squeeze the breadcrumbs to remove most of the moisture -- you don't want them bone dry, but not dripping either -- and put them in a fairly large bowl with the ground beef, the eggs, the ground mortadella, the sautéed vegetables, the grated cheese, and salt and pepper to taste. Mix well and shape the mixture into a loaf.
While you are doing this, preheat your oven to 360 F (180 C).
Flour the loaf and put it in a baking pan with the coarsely chopped onion, 2-3 more tablespoons of olive oil, and the sprig of rosemary. Bake the meatloaf for a half hour, sprinkle the wine over it, and bake it for another 20-25 minutes.
Remove the meatloaf to a warmed serving platter and keep it warm. Remove and discard the rosemary. Then blend the sauce, spoon it over the meatloaf, and serve, with the vegetable of choice. I might go with carrots and mashed potatoes.
Yield: 4 servings Rosemary meatloaf
A wine? I might be tempted by a Dolcetto here.
