This was very tasty, we don’t often do meatloaf here because my youngest daughter hates it. She actually liked this version. I had bought all of the meat in 1lb packages and used half of each package for this recipe. I mixed the other half together and wrapped in foil and froze it for the next time I made this recipe.
Modified from Jul’s KitchenPrint
- 115 ml extra virgin olive oil
- 80 grams of onion (finely chopped)
- 40 grams of carrot (finely chopped)
- 35 grams of celery (finely chopped)
- 200 grams each of ground meats (beef, veal, pork and mild italian sausage)
- 2 large eggs (beaten)
- 55 g of breadcrumbs
- 3 tablespoons of chopped parsley
- 2 teaspoons of salt
- 230 ml of dry red wine
- about 500 ml of meat stock (warm)
- 4 potatoes (peeled and diced)
- freshly ground black pepper
- Preheat oven to 375°.
- In a medium skillet, heat half of the olive oil over medium heat, and sauté the onion, carrot and celery for 5 to 6 minutes, or until the onion is golden brown – set aside to cool.
- In a large bowl, combine the ground meats, sausage meat, eggs, breadcrumbs, 2 tablespoons of the parsley and the 2 teaspoons of salt. Add the sautéed vegetables and mix well. Shape it into an oblong loaf, compact well and gently dredge it in flour. I made two meatloaves from this recipe, so I shaped 2.
- In a Dutch oven or large ovenproof casserole, heat the remaining olive oil. Carefully transfer the meat roll to the pan and brown on all sides, turning gently, about 2 minutes on each side.
- Add the wine to the pan, stir to scrape up the browned bits from the bottom of the pan, and cook to reduce the liquid slightly. Add the stock, the potatoes, and the remaining 1 tablespoon parsley to the liquid in the pan.
- Cover and bake for 25 to 30 minutes or until internal temperature is at least 160.
- Season the sauce with salt and pepper to taste. Let rest for 10 minutes before slicing.
- Cut into slice and serve with the sauce spooned over