Jan 16, 2012
This classic favourite is a bit more sophisticated than regular meatloaf and proves it is possible to eat well on a budget.
Red Wine Tomato Sauce
2 tbsp. olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1/2 cup red wine
2 1/2 cups tomato purée
1 pound ground veal
1 pound ground beef
5 ounces prosciutto thickly sliced, diced
6 slices of white bread (day old)
Milk, for soaking bread
6 tbsp. grated Parmesan cheese, for meatloaf
1 tsp. dried oregano
Handful Italian parsley, chopped
Salt and freshly ground pepper, to taste
3 tbsp. olive oil, for browning the meatloaf
Freshly grated Parmesan cheese, for serving
Chopped Italian parsley, for garnishing (optional)
To make the tomato sauce: heat 2 tbsp. olive oil in a large saucepan over medium heat. Add onions, carrots and celery. Add red wine and tomatoes purée. Bring to a simmer. Let gently simmer as you make the meatloaf.
Preheat oven to 400 degrees F.
To make meatloaf: Soak bread in milk for a few minutes to soften. Squeeze out excess moisture. Set aside.
In a large bowl, mix together the veal, beef, prosciutto, 6 tbsp. Parmesan cheese, oregano, parsley, soaked bread, and eggs. Season the mixture with salt and pepper. With your hands, shape into loaf.
Heat 3 tbsp. olive oil in a large non-stick skillet over medium to medium high heat. Brown meatloaf on all sides, about 10 minutes.
Transfer meatloaf to baking dish. Add the tomato sauce. Cover with foil. Cook meatloaf, covered, about 25 to 35 minutes. Remove foil, cook uncovered, until meat is cooked through and sauce has thickened, about 15 to 20 minutes more. Let meatloaf rest for 5 to 10 minutes. Cut meatloaf into slices and serve with the sauce. Garnish with Parmesan cheese and chopped fresh parsley.
Yield: 6 to 8 servings.