Tag: meatloaf

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

Share
recipe



Rolled meatloaf with mushroom omelette – Italian Cuisine

Rolled meatloaf with mushroom omelette


?>

1) Soak i mushrooms in water at room temperature for about ten minutes, then squeeze and chop coarsely. Chop a handful of parsley and of thyme together withson, fry them with a drizzle of oil in a large pan, combine the mushrooms and let them flavor for a few moments.

2) Beat 7 eggs with a pinch of salt and pour them into the pan with i mushrooms. Cook the omelette for a couple of minutes, turn it and finish cooking.

3) Mix the two types of meat with the eggs remained, beaten with a little salt and of pepper. Private the bread of the crust, chop it and add it to the meat.

4) Spread the mix on a slightly greased sheet of baking paper oil and form a rectangle. Lie down on the omelette trimmed with a small knife, so as to evenly cover the meat and sprinkle with scamorza cheese diced.

5) Roll up the meatloaf, wrapping it like a candy with the sheet of paper and bake it at 180 ° for 25 minutes. Gently remove it from the paper and brown it in a non-stick pan with the butter, a thread of oil and the sprig of rosemary.


Meatloaf, alternative fillings! Vegetables, cold cuts, eggs, cheeses … lots of ideas! – Italian Cuisine

Meatloaf, alternative fillings! Vegetables, cold cuts, eggs, cheeses ... lots of ideas!


From eggs to salami, from vegetables to cheese, here are all the ways to fill one of the most imaginative second courses of Italian cuisine

The best way to make the Meatloaf even more greedy is to enrich the basic dough with one rich filling. The mix of minced meat, eggs and bread softened in milk is spread on a sheet of parchment paper, forming a rectangle and then stuffed: the classics are hard-boiled eggs, spinach, cheese and salami, but the fillings for meatloaf are many , one more good (and colorful) than the other. All that remains is to close it, give it the classic tapered shape and cook it.

Meatloaf … with whole vegetables

The vegetables I'm ideal in fillings for meatloaf: light and colorful, they do not weigh down an already very rich dish. The spinach they are a great classic: they are blanched, squeezed and then mixed, often with ricotta. This mixture is spread on the meatloaf mixture before cooking. Alternatively you can whisk the spinach directly with part of the meat, as in the two color meatloaf. To add a touch of red and yellow to your meatloaf, fill it with some flakes of roasted pepper; if you prefer a rainbow meatloaf, blanch the green beans and carrots in strips and sauté the peppers. Season all the vegetables with fresh thyme and a drizzle of oil and the filling is ready. Who loves the green can stuff meatloaf with sautéed courgettes, fresh peas is asparagus in small pieces sautéed in a pan.

Rich fillings for meatloaf

There are occasions when the latter must be very substantial: in these cases the meatloaf can be stuffed with hard-boiled eggs, thus getting when you cut it sliced ​​concentric circles that go from dark tones of flesh to the pure white of the egg white and the yellow of the yolk. To make it even more delicious, spread on the meat of the slices of ham, cheese, grilled vegetables. Alternatively there is the Neapolitan meatloaf: a riot of bread, yolks, raisins, pine nuts and spices. If you just don't have enough, roll out the dough for the meatloaf and lay us in addition to cold cuts and courgettes, a omelette and pieces of cheese.

Stringy fillings

Among all the fillings for meatloaf, however, the greediest is the racy one: a wrapping of well-flavored meat that contains a cheese heart creamy, as in chicken and rabbit meatloaf with toma heart. Other cheeses that perform well in cooking are scamorza, caciotta, caciocavallo, asiago, fontina. Better to avoid mozzarella, which risks releasing too much moisture and making your meatloaf soft.

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

Close