| Porzioni |
6
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Ingredienti
- 19 oz minced pork meat
- 2.8 oz minced mortadella ( you may call it Bologna, a pink cold cut. Please search for a real mortadella)
- 1.4 oz grated Parmesan
- 3.5 oz fine breadcrumbs
- 2 eggs
- 2.8 oz butter
- 6 tabsp olive oil
- a pinch grated nutmeg
- to taste salt and pepper
- breadcrumbs extra to coat meatloaf
- 1 cup whole milk
- 1 tabsp all purpose flour
- 1 tabsp butter
- a pinch grated nutmeg
- to taste salt
Ingredienti
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Istruzioni
- In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs. Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg. Knead again and form the a long meatloaf.
- Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil. Let it golden on all sides, pay attention not to broke the meatloaf.
- In a bakeproof casserole melt butter then put in the meatloaf. Bake at 356°F for about 30 minutes, rotate in halfway.
- Wait until slightly cold before cutting slices.
- To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste. Add milk little by little mixing, avoid lumps. Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid. You can keep it in the fridge and heat right before serving the meatloaf.
