Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour, 35 minutes
Yield: 4-6 Servings Sicilian meatloaf
- 1 1/8 pounds (500 g) ground beef (not too lean)
- 1 1/8 pounds (500 g) ground pork
- 4 cloves garlic, minced
- An onion, minced
- 1/4 cup olive oil
- 1/2 cup dry red wine
- 1/2 cup (50 g) grated Pecorino Romano
- 1/2 cup (50 g) breadcrumbs
- A small bunch parsley, minced
- 1 cup tomato sauce
- 2 eggs, beaten
- 4 hard-boiled eggs, peeled
- 1/4 cup rendered lard or olive oil
- Salt and pepper to taste
Allow the mixture to cool, and combine it with the ground meats, the cheese, the beaten eggs, the breadcrumbs, the parsley, and salt and pepper to taste. Shape the mixture into a meatloaf and slip the hard-boiled eggs into it.
Heat the lard or oil in a pot and brown the meatloaf on all sides, turning it carefully lest it break. As soon as the crust is firm, add the remaining tomato sauce and wine and simmer it until done, about 30-45 minutes.
There are several variations.
- The meatloaf can be made with just ground beef
- It can be oven roasted, and sprinkled several times with red wine as it cooks
- It can be made without cheese or breadcrumbs
- It can be made with diced caciocavallo cheese
My Reply to Kateforpr
Thanks for poiting out the problem with the grated cheese, which I have fixed - it's mixed into the meatloaf. As for the oven temperature, you misread. The meatloaf is simmered over the stove.
Kyle Phillips, Your Guide to Italian Cooking