﻿ Grandma's Meatloaf, Authentic Italian | Recipes of Italy

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Category: Meat
Servings: 6 - 8
Total time: 2 hrs 30 min + soaking time for the beans
Level: Easy
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Ingredients for Meatloaf

- 1 1/2 pounds ground beef

- 1/2 pound ground pork

- 3 cloves fresh garlic, minced

- 1/2 teaspoon minced fresh parsley

- 1/8 teaspoon fresh lemon zest

- 3 - 4 baby carrots, cooked

- Pinch of nutmeg

- 2 large eggs

- 1 teaspoon milk

- 1/4 cup bread crumbs

- 3 tablespoons grated Parmigiano Reggiano cheese

- 2 teaspoons extra virgin olive oil

- Salt and pepper to taste

Ingredients for Pan Sauce

- 1/4 cup white wine

- 1/4 cup extra virgin olive oil

- 3 cloves fresh garlic, roughly chopped

- 1/2 onion, diced

Ingredients for the Vegetables

- 1 pound cannellini beans

- 1 cup carrots, roughly sliced

- 1 medium head cabbage

- 3 cloves fresh garlic

- 1/3 cup extra virgin olive oil

- 1/4 cup grated Parmigiano Reggiano cheese

- Salt

Directions for the Meatloaf

1.  Preheat oven to 375 degrees. Add all ingredients except the carrots to a large bowl and mix thoroughly.

2.  Put the meatloaf mixture between two pieces of parchment paper and flatten the mixture into a square approximately 1/4 inch thick.

3.  Remove the top layer of parchment paper and place the carrots on top of the meatloaf mixture in a line, one next to the other, at the edge of the side closest to you.




4.  Gently but firmly roll the mixture into a loaf around the carrots, using the bottom layer of parchment paper to help you roll the meat into a tight log.

5.  In a pan on the stove over medium heat, add all ingredients for the pan sauce and cook until the liquid begins to simmer. Add the meatloaf to the pan and brown on all sides.

6.  Place meatloaf in an oven safe baking dish along with the sauce from the pan. Cover dish, place in oven and bake for 45 minutes. After 45 minutes check to see if meatloaf is cooked through. If needed, continue cooking and check every 15 minutes until done.

7.  Plate meatloaf, slice and baste with cooking liquid. Serve warm.

Directions for the Vegetables

1.  Sort, clean, soak and cook the cannellini beans according to the manufacturer's instructions.

2.  When the beans are finished cooking (they should be soft), strain them and set aside.

3.  Peel and clean the garlic; roughly chop it. Place the garlic in a large pan over medium heat with the olive oil. Heat until the garlic begins to sizzle.

4.  Clean and roughly chop the head of cabbage. Once the garlic begins to sizzle, add the cabbage to the pan with 1/2 cup of fresh water.

5.  Cover the pan and let the cabbage cook for about 8 - 10 minutes or until it begins to soften.

6.  Once the cabbage begins to soften, add the carrots and a small amount of salt to taste. If the water in the pan has evaporated, add another 1/2 cup of fresh water. Cover the pan and let the vegetables simmer until they have softened and cooked well (approximately 15 - 20 minutes) adding more water if necessary.

7.  When the vegetables are cooked well, add the cannellini beans to the vegetables and mix thoroughly. Add water if necessary. Mash some of the beans to thicken the mix. Cover and cook for 10 minutes.

8.  Remove the pan from the heat, plate the vegetables and sprinkle the Parmigiano over the top. For additional flavor, you can also drizzle a small amount of extra virgin olive oil over the top as well. Serve warm.