Italian Meatloaf

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Prep:

This is great hot or cold; for a picnic or potlucks. I know some of the ingredients may sound weird, but give it a try. We like this for dinner served with cheesy mashed potatoes and if there is any left over its great for lunch the next day

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Ingredients [?]

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  • add   1 cup fresh breadcrumbs
  • add   2 eggs
  • add   800 g pork and veal mince
  • add   salt and pepper
  • add   2 cloves garlic
  • add   20 slices thin pancetta or bacon
  • add   1 tablespoon tomato paste (ketcup)
  • add   2 tablespoons chopped fresh parsley
  • add   1/2 cup milk
  • add   1 tablespoon olive oil
  • add   100 g pistachio nuts
  • add   2 green apples
  • add   1 onion
  • add   1 tablespoon chopped fresh oregano

Instructions

  1. Heat oil in fry pan, cook onion for about 5 minutes until soft, add garlic& cook for a further minute.
  2. Place onion mixture in a bowl and let cool.
  3. Soak breadcrumbs in the milk for about 5 minutes in a large bowl& then combine well with the mince, apples, nuts, herbs, tomato paste, eggs and onion mixture.
  4. Season well with salt& pepper.
  5. Mix ingredients well.
  6. Line a 23cm x 8cm terrine or loaf tin with overlapping slices of pancetta or bacon.
  7. Fill terrine/ loaf pan with the meat mixture.
  8. Place the excess pancetta over the top of the meat.
  9. Cover with foil.
  10. Bake in a moderate over 180degrees for 45minutes.
  11. Remove foil, then return to over for a further 20 minutes (the meatloaf will have shrunk away from the sides a little).
  12. Leave to reast for about 5 minutes before draining any excess liquid and turning out.
  13. Serve with cheesy mashed potatoes.