Speck & cheese meatloaf I STEPbySTEP

How to have a delicious meatloaf even during the week? Here is the answer: I cook it on Saturaday, then I slice it and freeze.. So I can eat something very tasty on tuesday too! Let’s cook it

SERVES 4 PEOPLE

READY IN 1h 20’

INGREDIENTS

1 lb ground meat (pork + beef)

2 eggs

5 tablespoon Parmesan cheese

5 tablespoons breadcrumbs

1 teaspoon parsley, chopped

Salt, pepper and nutmeg to taste

10 slices Italian speck

½ glass milk

Scamorza cheese to taste

3 tablespoons extra virgin olive oil

1 tablespoon butter

sage leaves

¼ glass white wine, dry

1 cup hot water

Salt and peper to taste

STEP 1: MAKE THE MIXTURE

Mix in a bowl: ground meat, eggs, Parmesan cheese, breadcrumbs, parsley, salt, pepper and nutmeg. Knead by hand, the divide the mixture into two different bowls and ass to a one of them milk and speck.

STEP 2: ROLL OUT THE MIXTURE

Place the first mixture (the one without speck) betweeen two parchment paper sheets and roll it out using a rolling pin (you can also do it with a fork).

STEP 3: COVER WITH THE SECOND MEAT MIXTURE

Spread the second mixture (the one with speck) on the first usina a fork.

STEP 4: FILL

Fill the meat sheet with Scamorza cheese.

STEP 5: DAI FORMA AL ROTOLO

Wrap the meat to shape the meatloaf, then wrap it with parchment paper and kitchen string.

STEP 6: SAUTè

Plce the meatloaf in a non-stick pan and let it sautè on the sides.

STEP 7: COOK

Remove the meatloaf from the pan.

Place butter, oil and sage leaves into the pan and let them golden. Now add the meatloaf (without parchment paper this time!) and let it brown. Simmer with white wine until reduced, then add hot water, salt and pepper and let cook for about 45 minutes.