Are you ready for something special? This recipe brings a completely new dimension to the classic dish - meatloaf.
Italian meatloaf wrapped in delicious pancetta, is a dish that will satisfy anyone who appreciates the authentic taste of Italian cuisine.
It is prepared with a mixture of beef and pork, enriched with vegetables and some secret ingredients that provide it with juiciness and full flavor. When all these ingredients are combined and wrapped in crispy pancetta, a real culinary masterpiece is created.
This dish goes well with buttery roasted potatoes and vegetables such as green beans or white beans. Of course, you can also serve it with a fresh salad for a lighter meal.
Italian meatloaf
Ingredients
- For the meatloaf:
- 700g of ground beef
- 300g of minced pork
- salt and pepper to taste
- ½ cup of milk
- 3 large slices of crustless brown bread
- 1 medium-sized grated carrot
- 120g of champignons
- 2 shallots
- 2 large garlic cloves, pressed
- 1 teaspoon of dried oregano
- ½ teaspoon fresh or dried rosemary
- 90g grated pecorino cheese
- ½ cup chopped parsley
- 2 eggs
- 200g sliced bacon (about 34 slices)
- 290g of mozzarella For the sauce:
- fresh basil leaves
- tomato sauce
Directions
- First, remove the crust from the bread, tear it into pieces and soak it in milk. Let it soak in well.
- In a large bowl, combine the minced meat, salt and pepper and the bread soaked in milk. Add grated carrots, grated mushrooms, finely chopped shallots, crushed garlic, dried oregano, finely chopped rosemary, chopped parsley and two whole eggs. Mix well with your hands so that all the ingredients are evenly combined.
- On a clean work surface, place one or two large layers of cling film overlapping each other. Then place two rows of pancetta slices widthwise, partially overlapping. Repeat the process until you cover the entire foil.
- Shape the meat mixture into a rectangle and place it in the middle of the pancetta. Place mozzarella strips in the center of the meatloaf. Then carefully place the meat over the mozzarella, forming a large roll with the mozzarella in the middle. Make sure there are no openings.
- Lift the foil from one side and use it to wrap the pancetta around the meatloaf. Repeat on the other side and wrap the roll tightly and twist the foil at the ends. Then wrap the roll in aluminum foil once more to make it firmer. Place it in the refrigerator for at least 2 to 3 hours, preferably overnight.
- Heat the oven to 180°C. Remove the meatloaf from the refrigerator, unwrap it from the foil and tie it firmly with kitchen string. Start with one knot lengthwise and continue with one crosswise and then three more evenly spaced knots on each side. Bake in the preheated oven for 60-80 minutes, until the loaf is well toasted and crispy on the outside.
- When the meatloaf is baked, take it out of the oven and let it cool for 20-30 minutes. Remove the string and cut it into portions.
- Serve with tomato sauce mixed with freshly torn basil leaves. Use fresh sprigs of rosemary for garnish.
