With meatloaf you can never go wrong because it is a dish that always puts everyone in agreement. Here's how to cook it in a pan, in the oven, in the classic version or in the stuffed variants
Whether you have your family, your love, children, hungry friends or food critics at dinner with the Meatloaf you will always make a good impression. This is in fact the second one that always makes everyone happy, just like meatballs, which are nothing more than the miniature version of this classic of the Italian tradition.
Which meat to choose for the meatloaf
To get a meatloaf tasty and soft it is always better to choose a meat that has one fat part. For this, ask your butcher to grind together pork and veal. But if you want to use White meat, mix them with ricotta or robiola so that they do not dry out too much during cooking.
Always check that the meat is freshly minced and finely ground. Often one is needed double grind.
Baked or in a pan
Meatloaf can be cooked in different ways. The classic recipe calls for it to come browned in a pan and then cooked over medium heat with the addition of a liquid part such as wine or broth.
In the oven the ideal cooking is that wrapped in a sheet of silver paper, but in this case the result will be a little drier. If you want to make your baked meatloaf really soft and tasty, wrap it with slices of bacon. A very elegant alternative to bring to the table, however, is the meatloaf in puff pastry crust.
Classic meatloaf
Be prepared by your trusted butcher 800 g of mixed minced meat (veal, beef and pork). Let it grind more than once. Mix the meat with 200 g of breadcrumbs soaked in milk and well squeezed, a beaten egg, some chopped parsley and three spoons of parmesan. Add the bread crumbs little by little until you reach the right consistency and then shape the meatloaf and put it in the refrigerator wrapped in plastic wrap for one hour.
At this point prepare a classic sauté with celery, carrot and onion coarsely chopped and cook them slowly in a pan with extra virgin olive oil. When the vegetables are soft, put them aside and in the same pan brown the meatloaf turning it to cook it evenly. When it is well cooked externally, ssmoke with white wine and continue cooking over medium heat adding a little vegetable broth or water, occasionally. When all the liquids have been absorbed, add the vegetables, salt, pepper and finish cooking for a few more minutes. Serve the meatloaf sliced with the vegetable dressing on top or separately. If you want, you can blend the vegetables to make a cream. If you prefer the sug versionor, after browning the sauté, add some very fine tomato pulp and then cook the meatloaf (after browning it separately) in this sauce for about an hour on a low heat.
Variations of the meatloaf
In addition to the type of meat, you can also change the dough of the meatloaf to your liking by adding spices, aromatic herbs, cheese or cold cuts.
To make it really greedy you can also fill it inside. You can simply stuff it, or turn it into a roll. Just spread the minced meat mixture as if it were a pizza dough and stuff it with cheese, boiled eggs, cold cuts and whatever you prefer. Roll everything up and close with plastic wrap. Leave the meatloaf to cool in the refrigerator for an hour and then bake it in the oven 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 out some slices of bacon very thin on a sheet of silver paper to form a base, a bed. Then mix the same weight of minced chicken meat with cottage cheese (500 g of meat and 500 g of ricotta) and mold this mixture with your hands in the center of the bacon base trying to give it the shape of a meatloaf. Wrap everything with bacon and close the foil foil.
Pour a glass of water into a pan and place the bag in the center. Bake in the oven at 200 ° for about 20 minutes. This recipe is perfect for children and is excellent with a creamy mashed potato.
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