LILIANA'S MEATLOAF

Meat entree

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)

1 egg

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.