Meatloaf: a dish that’s delicious when served warm, but also served cold; enjoyed by young and old alike; and fun to experiment with, even when you’re just “recycling” leftovers from another meal! This is a recipe that you can adapt to everyone’s taste, and you can even cook it in a variety of ways. So – here’s how to make meatloaf in a pan, in the oven or even boiled.
Baked meatloaf
To make baked meatloaf, first knead 1 lb ground beef in a bowl with about 3 ½ oz breadcrumbs, one small chopped onion, one peeled and grated carrot, two tablespoons of tomato purée, one egg, plenty of parsley, two tablespoons pine nuts, salt and pepper. Turn the dough out onto a sheet of baking parchment and give it the classic meatloaf shape –similar to a wrapped piece of candy – by wrapping the meat in the baking parchment and rolling up the ends. Place the meatloaf in a plumcake mold and bake for 35-45 minutes at 350° F in a pre-heated oven. Once removed from the oven, let the meatloaf rest for at least ten minutes before serving.
Pan-fried meatloaf
To make meatloaf in a pan, first add 1 lb ground beef to a bowl with three eggs and two slices of bread (first softened in milk and squeezed of excess liquid). Next, add two tablespoons of dry breadcrumbs, salt, pepper and two tablespoons of grated parmesan cheese, letting it rest for ten minutes. At this point, roll out the dough on a work surface to give the meatloaf its characteristic tapered shape. Heat a couple of tablespoons extra-virgin olive oil with a peeled and crushed clove of garlic in a large pan. Lightly flour the meatloaf and brown it on all sides, turning it gently. Add a cup of white wine and once the alcohol has evaporated, lower the heat and cook for another 30 minutes.
Boiled meatloaf
You can also cook meatloaf by boiling it, which makes for a rich and fragrant broth as a plus! To make it, mix 1 lb minced meat with 4 oz chopped mortadella, two eggs, about 2 oz bread (first softened in milk and squeezed of excess liquid), salt, pepper and nutmeg. Transfer the mixture to a sheet of baking parchment or a clean cloth and shape the meatloaf, tying the ends of the parchment with kitchen twine. Then prepare a large pot with water, onion, celery, carrot, tomato and other herbs and vegetables that you would usually use to make a broth. Add the meatloaf to the water. Bring to a boil and cook for about 45-60 minutes.
