John Myers
Contents
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Ingredients
For the meatloaf
- 100 g Bread cubes
- 120 ml Chianti
- 1 Onion
- Some olive oil for frying
- 800 g Mixed minced meat
- 3 Free range eggs
- 50 g Chopped pine nuts
- 100 g Cut capers into small pieces
- 1 tsp Chopped rosemary
- Salt pepper
- 1 tsp Espelette pepper
- 150 g Sheep milk cheese
- 200 g Prosciutto
- Some oil for the mold
For the tomato vegetables
- 5 Fresh tomatoes
- 1 Onion
- 1 Pepper fresh
- 1 Leek approx. 15 cm
- 2 Clove of garlic
- 1 tbsp Olive oil
- 100 ml Vegetable broth
- 1 tsp Flour
- 4 tbsp Water
- Salt pepper
- Espelette pepper
Instructions
Preparation of meatloaf
- Pour Chianti over the bread cubes and let it steep for a while. Peel the onion, cut into small pieces, roast in olive oil and let cool.
- Mix the minced meat, eggs, pine nuts, capers, spices, soaked bread cubes with the roasted onion, knead well (preferably with your hands). Then fold in the crumbled sheep's cheese, season if necessary and let it steep for a short time.
- In the meantime, brush a roasting dish with oil. Line the greased pan with slices of prosciutto, let it hang over the edge (to cover the roast on top).
- Distribute the mince in the mold and squeeze it off well. Fold the overhanging prosciutto slices upwards so that the roast is completely covered with ham.
- Cover and fry in an oven preheated to 160 degrees with aluminum foil for about 1 hour. Take off the foil 5 minutes before the cooking time and continue to fry in the upper rack, so that the top becomes crispy.
- Lift the roast out of the pan and cut into slices with a sharp knife.
Preparation of tomato vegetables
- Put a saucepan with water. Score the tomatoes crosswise and blanch - very briefly, soak in boiling water for about 1 minute. Pour into a sieve and rinse with cold water. Immediately afterwards peel off the tomato skin. Quarter, core and finely chop tomatoes.
- Peel the onion and cut into fine cubes. Core and finely chop the bell pepper. Clean the leek and cut into fine rings.
- Sauté the onion in the olive oil. Add the vegetables and roast them until translucent. Add the tomato pieces and chopped garlic and pour in the vegetables or meat stock, simmer for 5 minutes. Season with salt, pepper and Piment d'Espellete and thicken with flour mixed with 4 tablespoons of water.
Serving
- Spread tomato sauce on plates, place 2 slices of roast on top, garnish with chopped parsley or cress and pine nuts.
- Bread, boiled potatoes, Brussels sprouts puree ... The recipe for Brussels sprouts puree can be found under my recipes Spicy Brussels sprouts puree
Tips
- This roast can be enjoyed cold or warm. It is suitable for freezing in portions for months.
- 1-2 slices of meatloaf and a salad of your choice is a complete meal. Chili peppers can be used instead of Espelette pepper.
- Have fun and enjoy your meal!
Nutrition
Serving: 100gCalories: 191kcalCarbohydrates: 1.5gProtein: 14.4gFat: 13.7g
