Stuffed meatloaf with sauce, Alla siciliana. But not just any meat loaf, this is the meatloaf mom, stuffed with spinach, Bacon, boiled eggs and smothered in tomato sauce. I accompanied with simple agretti, have read and serviced with a little butter, a vegetable that I didn't know before I moved to Rome and I find delicious and beautiful, but you can choose the side dish of your choice. The secret of meatloaf stuffed with gravy is all in the ground seasoning: the meat should be soft and flavor of Parmesan and pecorino. The only delicate phase of the preparation is that of browning, when the meatloaf is subjected to many stresses and could break, so be careful. And mon forget to use the sauce to dress pasta. Have a good day!
FOR MEAT LOAF:
500 grams of lean ground beef
the inner part of a sandwich or 4 slices of sandwich bread without borders
40 grams of shredded PDO Parmigiano Reggiano
20 grams of grated pecorino cheese Dop
chopped parsley as required
salt and pepper
a little chopped fresh onion
extra virgin olive oil just enough to Brown the meat loaf
FOR THE STUFFING:
3 boiled eggs
300 grams of spinach even frozen
30 grams of butter
60 grams of chopped pancetta coppata
FOR THE SAUCE:
750 ml of tomato puree
2 tablespoons of tomato paste
medium onion, chopped
salt and pepper
a glass of white wine
6 Tablespoons extra virgin olive oil
to prepare the meatloaf stuffed with sauce Sicilian, put in a large bowl the ground, the inner part of the bun or loaf of bread soaked in milk and well squeezed, the spring onion, chopped, the Parmesan, pecorino, chopped parsley and eggs. Season with salt and pepper and mix until you get a homogeneous mixture.
Cook the spinach in the pan with butter, season with salt and pepper. If you have used frozen spinach after cooking, let them cool and squeeze them well from excess water.
Spread onto a cutting board covered with parchment paper less than half of the ground, to form a rectangle about a half centimeter of often, arrange the spinach at the Center, the bacon and three boiled eggs (in a row one behind the other for the length of the dough). Cover with the rest of the ground closing fine ends and, using the parchment paper, create a compact Wiener. Store the meatloaf for an hour in the refrigerator.
After this time, Brown the meat loaf in a very large skillet in hot oil, turning each side, gently, being careful that it does not open. Add the spring onion chopped leftover and, When it has withered, the tomato paste and deglaze with white wine. Add the tomato puree, half a cup of hot water, season with salt and pepper and cook the meatloaf a low heat covered halfway to 40 minutes, until the sauce will not be dense. I remind you that with this sauce you can dress fabulous fettuccine. Allow to cool the meatloaf stuffed with sauce Sicilian, so that rassodi a little, and serve cut into thick slices with sauce and your favorite side dish.
MATCHING: From the land of Sardinia, We suggest a Cannonau product into one of the Territories most suitable for its cultivation. We chose "Chuerra", Ancient cellar Poderi di Jerzu. A full-bodied red, with aromas of BlackBerry and purple, full and round.