An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients for Meatloaf
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 3 cloves fresh garlic, minced
- 1/2 teaspoon minced fresh parsley
- 1/8 teaspoon fresh lemon zest
- 3 - 4 baby carrots, cooked
- Pinch of nutmeg
- 2 large eggs
- 1 teaspoon milk
- 1/4 cup bread crumbs
- 3 tablespoons grated Parmigiano Reggiano cheese
- 2 teaspoons extra virgin olive oil
- Salt and pepper to taste
Ingredients for Pan Sauce
- 1/4 cup white wine
- 1/4 cup extra virgin olive oil
- 3 cloves fresh garlic, roughly chopped
- 1/2 onion, diced
Ingredients for the Vegetables
- 1 pound cannellini beans
- 1 cup carrots, roughly sliced
- 1 medium head cabbage
- 3 cloves fresh garlic
- 1/3 cup extra virgin olive oil
- 1/4 cup grated Parmigiano Reggiano cheese
- Salt
Directions for the Meatloaf
1.
Preheat
oven
to
375
degrees.
Add
all
ingredients
except
the
carrots
to a
large
bowl
and
mix
thoroughly.
2.
Put
the
meatloaf
mixture
between
two
pieces
of
parchment
paper
and
flatten
the
mixture
into
a
square
approximately
1/4
inch
thick.
3.
Remove
the
top
layer
of
parchment
paper
and
place
the
carrots
on
top
of
the
meatloaf
mixture
in a
line,
one
next
to
the
other,
at
the
edge
of
the
side
closest
to
you.
4.
Gently
but
firmly
roll
the
mixture
into
a
loaf
around
the
carrots,
using
the
bottom
layer
of
parchment
paper
to
help
you
roll
the
meat
into
a
tight
log.
5.
In a
pan
on
the
stove
over
medium
heat,
add
all
ingredients
for
the
pan
sauce
and
cook
until
the
liquid
begins
to
simmer.
Add
the
meatloaf
to
the
pan
and
brown
on
all
sides.
6.
Place
meatloaf
in
an
oven
safe
baking
dish
along
with
the
sauce
from
the
pan.
Cover
dish,
place
in
oven
and
bake
for
45
minutes.
After
45
minutes
check
to
see
if
meatloaf
is
cooked
through.
If
needed,
continue
cooking
and
check
every
15
minutes
until
done.
7.
Plate
meatloaf,
slice
and
baste
with
cooking
liquid.
Serve
warm.
Directions
for
the Vegetables
1.
Sort,
clean,
soak
and
cook
the
cannellini
beans
according
to
the
manufacturer's
instructions.
2.
When
the
beans
are
finished
cooking
(they
should
be
soft),
strain
them
and
set
aside.
3.
Peel
and
clean
the
garlic;
roughly
chop
it.
Place
the
garlic
in a
large
pan
over
medium
heat
with
the
olive
oil.
Heat
until
the
garlic
begins
to
sizzle.
4.
Clean
and
roughly
chop
the
head
of
cabbage.
Once
the
garlic
begins
to
sizzle,
add
the
cabbage
to
the
pan
with
1/2
cup
of
fresh
water.
5.
Cover
the
pan
and
let
the
cabbage
cook
for
about
8 -
10
minutes
or
until
it
begins
to
soften.
6.
Once
the
cabbage
begins
to
soften,
add
the
carrots
and
a
small
amount
of
salt
to
taste.
If
the
water
in
the
pan
has
evaporated,
add
another
1/2
cup
of
fresh
water.
Cover
the
pan
and
let
the
vegetables
simmer
until
they
have
softened
and
cooked
well
(approximately
15 -
20
minutes)
adding
more
water
if
necessary.
7.
When
the
vegetables
are
cooked
well,
add
the
cannellini
beans
to
the
vegetables
and
mix
thoroughly.
Add
water
if
necessary.
Mash
some
of
the
beans
to
thicken
the
mix.
Cover
and
cook
for
10
minutes.
8.
Remove
the
pan
from
the
heat,
plate
the
vegetables
and
sprinkle
the
Parmigiano
over
the
top.
For
additional
flavor,
you
can
also
drizzle
a
small
amount
of
extra
virgin
olive
oil
over
the
top
as
well.
Serve
warm.
