Italian Meat Loaf

So winter is in full season now with plenty of ice, snow and cold temperatures. Tis the season for cooking! Recipes can be found in all kinds of fun places, including in a little packet on the top of a bottle of sun-dried tomato pesto.

Italian Meat Loaf

2 1/ lbs. lean ground beef
1 lb pork sausage
2 cloves of garlic
*1 small finely diced shallot
*2 medium shredded carrots
1 tsp basil
1 tsp oregano
*dash of fennel seeds
*1 tsp dried parsley
1/4 tsp salt
1 1/2 cups of bread crumbs
*1/2 cup shredded Parmesan cheese
3 eggs
*1/2 cup tomato sauce
1/2 cup dry red wine
4 ounces Bella Sun Luci Sun Dried Tomato Pesto

dash fresh cracked black pepper and/or red pepper flakes

Serves six adults


italian-meatloaf-with-chunky-tomato-sauce-600x441I strongly recommend a fine shred for the aromatics: garlic, shallot and carrot. The reader may substitute onion for a stronger taste. The Parmesan cheese is an improvisation as are other items on the list with this symbol * before the ingredient.

All the ingredients should be at room temperature when this dish is being prepared for cooking. Put everything out on the kitchen counter at least a 1/2 hour before preparation.

A cooking tip I brought back with me from Sicily, finely grind all the spices and herbs together in a mortar and pestle. No one flavor dominates a Sicilian dish, there is a blend of several subtle flavors well minced together. In fact, it might also be to advantage to precook the aromatics, allowing them to cool completely, before blending all the ingredients together.

Place in a meat loaf or bread size pan brushed with olive oil. Cook in the oven at 375 F for about 60 minutes.

I used Stemmari Wine 2015 Nero d’Avola variety in the recipe. The reader should be certain the wine is dry red. Serve this dish with fresh Italian bread, green beans and a glass of this Sicilian wine for a lovely mid-winter evening meal.

Si Mangia Bene e Vive Bene! Buon Appetito!

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