John Myers
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Rolled Chianti Meatloaf
The perfect rolled chianti meatloaf recipe with a picture and simple step-by-step instructions.
for the filling
- 100 g Rice
- 1 tablespoon Sea-Salt
- 30 g Sun-Dried tomatoes
- 30 g Black olives
- 20 g Caper berries
- 20 g Borettane onions
- 20 g Parmesan
- 2 tablespoon Spring onion
- 1 teaspoon Dried oregano
- 1 pinch Dried rosemary
- 3 tablespoon Tomato ketchup
for the meatloaf
- 600 g Ground beef
- 400 g Mixed minced meat
- 150 g White bread from the previous day without rind
- 50 ml Water
- 50 ml Chianti red wine
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Mediterranean herb mixture
- 2 Toes Garlic
- 1 tablespoon Sea-Salt
- 1 tablespoon Meat seasoning
- 1 tablespoon Tomato ketchup
- 500 ml Beef broth
prepare the filling
- Boil the rice in plenty of salted water for 15 minutes – then drain the water through a sieve and let the rice drain well – or simply use the rice left over from the day before …
- Cut the dried tomatoes, caper berries, olives and boretta onions into small cubes – grate the Parmesan cheese – cut the spring onions into fine rolls – grind the rosemary needles – finally mix the rice well with all the other ingredients for the filling – if necessary, season with salt and pepper (add that how intensely the tomatoes, olives, capers and onions are flavored)
prepare the meatloaf
- Cut the white bread into cubes – mix water, red wine and balsamic vinegar and pour over the bread cubes – let this bread mix briefly and then mash it finely with a fork
- put both types of minced meat in a bowl – add the mediterranean herbs and sea salt, press in the garlic and add the chianti bread mixture – mix everything together well – season with meat seasoning and a little ketchup
Fill and roll meatloaf
- Preheat the oven to 200 degrees – lay out cling film and distribute the meat mixture evenly on it – apply the rice filling – use the cling film to roll up the meatloaf – press the edges well – put the roast in a frying pan – pour the beef stock and leave for approx. 45 – 50 min Roast in the oven at 180 – 200 degrees – occasionally add the beef stock from the frying pan
serve and side dishes
- Lift the cooked meatloaf out of the frying pan and cut into slices with the electric knife – serve with a fine mashed potato, tomato sauce (both recipes in my kb) and some ruccola salad
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