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Recipe by Emporion
Baked meatloaf is a classic dish of Italian tradition, perfect for a family lunch or dinner. It is a large meatloaf made with ground beef, cooked ham, cured tongue, and grated Grana cheese, enriched with eggs, parsley, onion, and stale bread roll. Everything is blended with milk, butter, and olive oil, seasoned with nutmeg, salt, and pepper. Once cooked, the meatloaf is served with buttered peas and fresh spring onion.
Step 1 of 5: Chop the stale bread roll and let it soften in a bowl with the milk, then drain it and squeeze it well, keeping the remaining milk
Step 2 of 5: In another bowl, place the ground beef, Parmesan, tongue, and ham, all minced; add the whole eggs, the milk used earlier, the chopped parsley, the softened bread, the necessary salt, a grind of pepper, and nutmeg
Step 3 of 5: Mix the ingredients well until you obtain a mixture as homogeneous as possible; turn it onto a damp work surface and shape it into the typical elongated meatloaf form, then coat it several times in breadcrumbs so that it is covered
Step 4 of 5: Once this is done, put the oil and butter in a baking dish and heat over the stove; add the finely chopped onion and let it soften over very low heat
Step 5 of 5: Before the sauté starts to brown
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 895 kJ214 kcal |
| Fat | 14.66 g |
| of which saturated fatty acids | 4.86 g |
| Carbohydrates | 1.7 g |
| of which sugars | 1.11 g |
| Fibre | 0.07 g |
| Protein | 18.81 g |
| Salt | 0.58 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
