Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Seared Tuscan-Style Meat Loaf




Source of Recipe


Internet


List of Ingredients




2 cups 1-inch crustless country bread cubes
1/4 cup milk
3/4 lb. ground pork
3/4 lbs. Ground Veal
3/4 lbs. Ground Beef
1/4 lb. thinly sliced mortadella, finely chopped
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
Kosher salt
4 large eggs
1/2 cup extra virgin olive oil
1 very large onion, finely chopped
1 medium carrot, finely chopped
1 large celery rib, finely chopped
3 large garlic cloves, minced
3 Tbsp. minced parsley
1 1/2 teaspoons minced sage
1 1/4 cups dry white wine
1/2 cup water



Recipe



Lightly oil a cookie sheet. In a large bowl, mash the bread with the milk until a paste forms. Add the ground pork, veal, beef, then the mortadella, Parmesan, and nutmeg. Season with 1 tablespoon of kosher salt.

In a small bowl, lightly beat 3 of the eggs and pour over the meat. Using your hands, gently work in the beaten eggs. Pat the meat into a large ball. Lift the meat from the bowl and gently toss it back and forth to compact it slightly. Transfer the meat to the cookie sheet and pat it into a 10-by-5-inch loaf. Cover with plastic wrap and refrigerate for 1 hour.

Meanwhile, in a large skillet, heat 1/4 cup of the olive oil until shimmering. Add the onion, carrot, celery, garlic, parsley and sage and cook over moderate heat, stirring, until softened and just beginning to brown, about 8 minutes.

Preheat the oven to 325 degrees F. Heat the remaining 1/4 cup of olive oil in a medium roasting pan set over a burner. Season the meat loaf with salt and carefully slide it into the roasting pan. Cook the meat loaf over moderately high heat, undisturbed, until browned on the bottom, about 7 minutes. Remove the pan from the heat and using a spatula, loosen the meat loaf from the roasting pan. Using 2 spatulas, carefully transfer the meat loaf to the cookie sheet, browned side up, then slide it back into the roasting pan.

Return the roasting pan to the burner, add the wine and cook over moderate heat until slightly reduced, about 5 minutes. Add the cooked vegetables, spreading some over the meat; spoon some of the liquid on top. Place a sheet of parchment paper directly on the meat loaf, pressing it all around. Cover the roasting pan tightly with foil and bake the meat loaf for 35 minutes, or until an instant-read thermometer inserted in the center registers 155°F. Uncover and let the meat loaf rest in the pan for 15 minutes.

Transfer the meat loaf to a cutting board and cover loosely with foil. Set the roasting pan over low heat and add the water. Using a spatula, scrape up any browned bits stuck to the bottom and side of the pan and bring to a simmer. In a small bowl, lightly whisk the remaining egg. Measure out 1 cup of the hot pan juices and whisk them until the gravy is slightly thickened and creamy, about 2 minutes. Pour the vegetable gravy into a warm gravy boat and cover. Cut the meat loaf into 1/2-inch slices and serve with the gravy.

Make Ahead: The meat loaf can be refrigerated for up to 5 days.

SERVING SUGGESTION:
The Lobels use the traditional Tuscan method of searing meat loaf in a pan before baking it to give it an amazing crust. While most people would serve meat loaf with red wine, this one actually tastes best with a medium-bodied white, such as a Vernaccia or Vermentino.

Serves: 6