• 6servings
  • 85minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 75 g butter , plus extra for greasing

  2. 1 large onion , finely chopped

  3. splashes red wine

  4. 1 cloves garlic , crushed

  5. 200 g finely minced beef

  6. 200 g finely minced pork

  7. 200 g finely minced veal

  8. 70 g prosciutto crudo , very finely chopped

  9. 1 tbsp grated parmesan

  10. 2 tbsp tomato ketchup

  11. 1 large egg

  12. 3 slices white bread , ground into breadcrumbs

  13. 1 handfuls flat-leaf parsley , finely chopped

  14. 1 sprigs marjoram , finely chopped

  15. 3 tbsp olive oil

  16. 1 onion , finely chopped

  17. 2 cloves garlic , crushed

  18. 2 x 400 g cans chopped plum tomatoes

  19. 200 g roast red peppers

  20. 1 tbsp red wine vinegar

  21. 1 tbsp caster sugar

  22. 1/2 cinnamon sticks

Instructions Jump to Ingredients ↑

  1. For the meatloaf: preheat the oven to 190C/gas 5 and grease a 20-23cm loaf tin. Melt the butter in a frying pan, add the onion and fry until soft and just beginning to colour. Splash with the red wine and cook for a couple of second over a high heat until the alcohol has evaporated.

  2. Place all the other meatloaf ingredients in a large mixing bowl, add the fried onion mixture and use your hands to work the ingredients together. Season, but be careful not to add too much salt as the flavours are already fairly salty.

  3. Press the mixture into the buttered loaf tin, then place in a deep roasting pan. Pour 2-3cm of boiling water from a kettle around the tin and bake for 1 hour to 1 hour 20 minutes, until the juices run clear when the meatloaf is pierced with a skewer. If you see that the top is burning before the load is cooked right through, cover it with foil.

  4. For the sauce: heat the oil in a heavy saucepan. Add the onion and garlic and fry until soft and glassy but not coloured. Add the tomatoes and peppers, breaking the latter up with your hands as you add them. Season and cook on a low heat for 15-20 minutes.

  5. When the oil begins to separate from the tomato, blend the sauce with a hand blender, or in a food processor. Return the sauce to the pan and add the vinegar, sugar and cinnamon. Season and cook uncovered on a low heat for a further 25 minutes, stirring to prevent sticking and adding a little water if it becomes too thick.

  6. To serve, turn the meatloaf out onto a serving plate, cut into slices and serve with the sauce.


Send feedback