Whether you have a big family, a significant other, children, hungry friends or food critics at the dinner table, you'll always make a good impression with meatloaf. In fact, it’s second only to meatballs as far as dishes that make everyone happy go. And they’re nothing but the miniature version of the classic Italian tradition of meatloaf, anyway.
Which meat is best for meatloaf?
For a tasty and soft meatloaf, it is always better to choose a meat that has some fat on it. One of the surest ways to succeed with meatloaf is to ask your butcher to mince pork and veal together. But if you want to use white meat, mix it with ricotta or robiola cheese so that it doesn't dry out too much as it cooks. It’s also important to always check that the meat is fresh and finely minced before purchasing. Double mincing is often necessary.
Baked or on the stove?
Meatloaf can be cooked in several ways. The classic recipe is to brown it in a pan and then cook it over medium heat with the addition of a liquid like wine or broth. In the oven, the ideal cooking method is baked in foil – but in this case, the result will be a little drier. If you want to make your meatloaf really soft and tasty in the oven, wrap it with slices of bacon. A very elegant alternative is meatloaf with a puff pastry crust.
Classic Meatloaf Recipe
Ask your local butcher for 2 lb of mixed minced meat (we suggest veal, beef and pork). Ask to have it minced more than once. Mix the meat with 7 oz of breadcrumbs soaked in milk then squeezed well, one beaten egg, chopped parsley and three tablespoons of Parmigiano Reggiano. Add the breadcrumbs a little at a time until they reach the right consistency. Shape the meatloaf and put it in the fridge covered with plastic wrap for an hour.
Then prepare a classic sauté with coarsely chopped celery, carrot and onion and cook them slowly in a pan with extra-virgin olive oil. Once the vegetables are soft, set them aside and in the same pan, brown the meatloaf by turning it to cook it evenly. When it is well cooked on the outside, blend it with white wine and continue cooking over medium heat, adding a little vegetable stock or water from time to time. When all the liquids have been absorbed, add the vegetables, salt, pepper and cook for the next few minutes. Serve the sliced meatloaf with the vegetable dressing on top or separately. If you want, blend the vegetables to make a cream. If you prefer your meatloaf cooked in sauce, add some very fine tomato pulp after browning the sauté. Cook the meatloaf (after browning it separately) for an hour over low heat.
Meatloaf Variations
In addition to the type of meat you choose, you can also modify the meatloaf mixture to your liking by adding spices, herbs, cheese or cold cuts. To make it really delicious, you can also fill it! Simply stuff it or make it into a roll. Simply roll out the minced meat mixture like a pizza dough and fill it with cheese, boiled eggs, cold cuts and whatever you like. Roll everything up and close with plastic film. Let the meatloaf cool in the fridge for an hour and then bake it in the oven in foil to prevent all the filling from coming out.
Meatloaf with Three Ingredients
This is a very easy and very quick recipe to make. Just spread very thin slices of bacon on aluminum foil on a baking sheet to form a base. Then mix the same weight of minced chicken meat with some ricotta cheese (1 lb of meat and 1 lb of ricotta cheese, for example) and shape this mixture with your hands in the center of the bacon base Wrap everything with the bacon and close the aluminum foil. Pour a glass of water into a pan and place the foil with the meatloaf in the middle. Cook in the oven at 400° F for about 20 minutes. This recipe is perfect for children and it’s excellent with a side of creamy mashed potatoes!