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Polpette Meat Loaf
Nb persons: 6
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| Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple tablespoons of wine add tremendous depth of flavor to this traditional comfort food. Serve it with several vegetable side dishes, sparkling water, and a bottle of wine. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley). Expand Mad Hungry, October 2010 Yield Add to Shopping List Ingredients | |
| 1/3 cup | milk |
| 1 slice | bread, crust removed (1 1/2-inch) |
| 1 pound | ground pork |
| 1 pound | ground veal |
| beef, alternative | |
| 1/3 pound | mortadella, minced |
| 1 small | onion, finely chopped, (about 1/2 cup) |
| 1/2 cup | chopped fresh flat-leaf parsley |
| 1/2 cup | grated Parmesan cheese |
| 1/4 cup | pistachio nuts, chopped |
| 2 cloves | garlic, minced |
| 2 large | eggs, lightly beaten |
| 2 tablespoons | white or red wine |
| 1/2 teaspoon | coarse salt |
| 1/4 teaspoon | freshly ground black pepper |
Directions
Preheat the oven to 400 degrees.
Heat the milk in a small pan until warm but not scalded. Turn off the heat. Place the bread in the milk and let sit to absorb the milk, turning once, about 1 minute per side. Remove the bread to a board, finely chop it, and place the bread in a large bowl.
Add the pork, veal, mortadella, onion, parsley, cheese, nuts, garlic, eggs, wine, salt, and pepper to the bread. Using your hand, mix to combine completely. Form into an oval-shaped loaf and place in a large baking dish. Cook for 55 minutes. Let rest 10 minutes before serving.
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