This meatloaf is incredibly tender, and flavorful. Cooking it en papilotte, ensures that the delicious juices don't dry out, creating a delicious jus.
You can add some white wine and rosemary to the jus, and further reduce it, or make a roux and create a delicious gravy!
Serve with cheesy mashed potatoes, and green brans, or broccoli and rice pilaf.
INGREDIENTS FOR 12 PORTIONS
-1 kg ground beef
-1 kg ground pork
-2 cups soaked white bread
-4 eggs
-1/2 cup Parmigiano Reggiano
-1/2 cup Pecorino Romano
-1/4 cup chopped parsley
-1/4 cup chopped basil
-2 tsp salt
-1 tbsp garlic powder
-1 tbsp ground black pepper
-8 slices of mortadella or prosciutto cotto
-8 slices Swiss cheese or Provolone
-18 cherry/grape tomatoes
-1/4 cup EVOO
METHOD
1. Add both meats, soaked and squeezed bread, beaten eggs, grated cheese, spices and herbs to a bowl and mix until well combined
2. Take a third of the mixture and reserve it for meatballs, refrigerate or freeze
3. Line a 17"X11" baking sheet with parchment paper and turn oven to 375F°
4. Spread the mixture evenly on the whole surface of the pan
5. Arrange the mortadella and Swiss cheese on the mixture
6. Roll the meatloaf on itself, from the long side closest to you, using the paper to lift it and roll it
7. Once the meatloaf is closed, place the seam on the bottom and tuck in the sides
8. Slice the tomatoes in half and garnish the meatloaf, pressing them in
9. Drizzle the meatloaf with the oil, and wrap the parchment paper around the meatloaf and twist the sides to seal
10. Roast for 1 hour. Unwrap and broil for 10 minutes
11. Let it sit for 10 minutes, slice and serve with the delicious jus!
Buon appetito!
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