Wednesday, 24 May 2017

Meatloaf inspired by Italy

I should really call it a Boston Meatloaf, because this kind of meatloaf was found on a family trip to Boston many years ago. We had a holiday apartment on Beacon street at Boston Common downtown and found an Italian supermarket  - Da Luca - just a few streets away. That was our daily source for food and groceries for  a whole week. At the deli counter this meatloaf made a daily appearance and the old lady behind the deli counter got us hooked on it the first day we went inside looking for food. It became a classic in our family. My Dad and I experimented several times until we got the taste right. Then it became our family favourite dish. When we made meatloaf, we made it the Boston way.

recipe for 4:
300 g pork mince
300 g beef mince
2 tsp Dijon mustard
2 onions chopped
1 spring onion chopped
3 cloves of garlic chopped
6 pieces of sun dried tomatoes in oil chopped
2 tbsp capers chopped
4 caper apples chopped
3 tbsp green olives chopped
2 dinner rolls soaked in milk and squeezed out
1 egg
1 tsp dried oregano and dried thyme
salt and pepper
1 tbsp olive oil
500 g passata
3 bell peppers roasted in the oven
8 button mushrooms roasted in the oven
1/2 glass wine

In a big bowl mix the meat with the ingredients and with your hands make sure to make a well mixed and smooth dough. Divide it in two portions and shape two bread like loafs.
You can rest these in the fridge for 30 min to firm up.

In a saucepan with a lid, heat up the oil and fry the loafs on both sides until they get a good colour.
Add the tomato passata, the wine and the oven roasted veggies, season and bring to a boil.
Reduce the heat, close the lid and simmer for 60 min.

I usually make my meatloaf the day before I will serve it and after 45 minutes, I get it off the heat, cool it down and store it in the fridge until the next day. That way all the flavours will intensify.
The next day I slowly reheat it and cook it for 15 more minutes. That is the time the pasta will need to get ready.

No comments:

Post a Comment