Liliana is one of my best friends in Montepulciano, and this is her recipe (I made it succesfully several times).
1.1 lb ground mixed meats (pork, beef, chicken, turkey, veal: whichever you prefer)
1/2 cup ricotta
2 cups boiled vegetables (diced zucchine or carrots, peas and more)
1 big slice of ham or 2-3 slices of prosciutto (depending on size)
4 tbsp parmigiano, grated
2 tbsp chopped parsley or basil (or both)
2 slices of bread, crust removed
Breadcrumbs (real Italian ones), nutmeg, salt, milk or broth, pepper if you like it.
Soak bread slices in milk or broth for a couple minutes, then squeeze it.
In a big bowl arrange ground meats, soaked bread, ricotta, egg, 3 tbsp of parmigiano, herbs and mix well until all ingredients are combined.
Preheat oven to 375.
Lightly grease a pound cake baking pan and dust it with breadcrumbs; transfer half of the meat mixture into the pan and press it, line with ham or prosciutto, top with boiled vegetables and finish with the remaining meat mixture.
Mix 2 tbsp of breadcrumbs and the remaining parmigiano and sprinkle meatloaf with it.
Cover with foil and bake for 30-35 minutes. Remove foil and finish baking for 10-15 more minutes, until golden on top; total baking time should be 45-45 minutes.
Serve with fresh salad.
This recipe serves about 6 people.
- You can chop ham or prosciutto and mix it to meats, as well as vegetables.
- You can steam vegetables, instead of boiling them; you can also use jarred small and sweet Italian peas (drain and rinse them).
- A friend from Reno added about half jar of the artichoke bruschetta topping we sell here saying it was unbelievably good: thanks Karin!!
- You can make a fast tomato sauce: sautee garlic or onion (or both) in extravirgin olive oil, add one 24-oz bottle of Italian crushed San Marzano, season with salt and basil; cook for about 10 minutes and serve your meatloaf with it. If you have leftover of the sauce use it the day after or freeze it for future use.
- You can make a bigger meatloaf, slice it in portion-size slices and freeze them separately: they'll be a perfect last minute dinner or a take-to-work lunch.