Meatloaf in a jar with tomato sauce – Italian Cuisine

Meatloaf in a jar with tomato sauce

Meatloaf in jar, preparation

For the sauce: 400 g of tomato puree – 2 peppers – 1 clove of garlic – basil – extra virgin olive oil – salt

1) Chop onions, with garlic and a little parsley. Jumbled up beaten with meat, peeled sausage, parmesan, pagrattato, eggs, salt and pepper.

2) Grease with oil the inside of a 1 liter straight-walled jar (otherwise you will no longer be able to pull out the meatloaf) well cleaned and fill it up with the dough pressing it with the back of a spoon (an edge of at least 2 cm must remain free).

3) Cover the ground with a baking paper disc, close the jar e cook in a bain-marie in the oven at 180 ° for 40 minutes.

4) Meanwhile, prepared the sauce. Wash peppers, clean them And reduce them diced. In a pan browned a clove of sliced ​​garlic with 2 tablespoons of oil, add the peppers and let them wither.

5) Add the past, salt and make it thicken for 10 minutes. United a few basil leaves e remove from fire. Transfer the sauce in a 1/2 liter jar, close it And boil it covered with water for 20 minutes (let it cool in water).

6) Both the meat and the sauce can be kept in a cool place for 1 week. At the time of serving, cut the sliced ​​meatloaf e review it in a pan with a drizzle of oil and the sauce.


Posted on 09/24/2021


This recipe has already been read 211 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page