Meat Loaf Bologna-Style Recipe
Ingredients
3 slices white bread
1/2 cup milk
2 lbs. chopped beef
2 eggs, lightly beaten
1/2 lb. pancetta, finely chopped
1/3 to 1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
1/2 cup dry unflavored breadcrumbs
1/4 cup olive oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tablespoon chopped parsley
1/2 cup dry white wine
1-1/2 to 2 cups canned crushed Italian-style tomatoes
Directions
Preheat oven to 375F (190C).
Remove crust from bread.
Tear bread into pieces.
Combine bread and milk in a small bowl and squeeze together into a soft pulp.
In a large bowl, combine beef, bread-milk mixture, eggs, pancetta, Parmesan cheese, nutmeg and salt and pepper.
Mix thoroughly.
Shape mixture into a large flat sausage about 10 inches long and 3 inches thick.
Coat meat loaf with breadcrumbs, pressing crumbs into meat lightly.
Heat oil in a medium casserole.
Add onion, carrot, celery and parsley.
Saute over medium heat until onion is pale yellow.
Add meat loaf.
Bake 20 to 25 minutes or until meat loaf is light golden.
Add wine.
Bake 10 minutes or until wine has evaporated.
Add tomatoes.
Bake 30 to 40 minutes longer, basting meat loaf with tomato sauce a few times during cooking.
Cool meat loaf 5 to 10 minutes before slicing.
Remove crust from bread.
Tear bread into pieces.
Combine bread and milk in a small bowl and squeeze together into a soft pulp.
In a large bowl, combine beef, bread-milk mixture, eggs, pancetta, Parmesan cheese, nutmeg and salt and pepper.
Mix thoroughly.
Shape mixture into a large flat sausage about 10 inches long and 3 inches thick.
Coat meat loaf with breadcrumbs, pressing crumbs into meat lightly.
Heat oil in a medium casserole.
Add onion, carrot, celery and parsley.
Saute over medium heat until onion is pale yellow.
Add meat loaf.
Bake 20 to 25 minutes or until meat loaf is light golden.
Add wine.
Bake 10 minutes or until wine has evaporated.
Add tomatoes.
Bake 30 to 40 minutes longer, basting meat loaf with tomato sauce a few times during cooking.
Cool meat loaf 5 to 10 minutes before slicing.
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