Meatloaf (Polpettone) - Emilia Romagna

1. 1

   Mix together 30 grams of breadcrumbs and milk.

2. 2

   In a large bowl, mix together the eggs, then add the parsley, prosciutto fat, garlic, veal, salt and pepper.

3. 3

   Mix in the cheese and breadcrumb mixture until well combined (do not over mix).

4. 4

   Use a sheet of parchment paper or foil to sprinkle 30 gms of breadcrumbs on the sheet. Place the meat mixture on the breadcrumbs to form a cylinder about 7 to 8 cm wide.

5. 5

   Sprinkle the top and sides of the meat with the breadcrumbs.

6. 6

   Roll the sheet around the meat to form a uniform roll.

7. 7

   Insert the two cloves into the onion half. Over medium heat, in a low-sided saute pan, heat the olive oil and butter with the onion in the pan. When the butter is melted, careful roll the meat off the sheet into the pan.

8. 8

   Using two spatulas, gently rotate the roll to brown evenly on all sides, about 2 minutes per side. Add the white wine to the pan, reduce the heat to low and add a lid slightly askew. When the white wine evaporates, add the stock. The meatloaf will take about half an hour to cook (depending on your pan) but when the fats start to escape from the meatloaf and coagulate, begin checking one end to see if it is finished. You do not want to overcook it as it will dry out. When finished, turn off the heat and let rest for 15 minutes before serving. It is served cold in the summer.

* Per serving · 4 servings · Values may vary.