You need the following ingredients for a meatloaf Rossini for six people.
600 grams / 1 1/2 lb) lean ground beef
Seasoning (I used McCormicks Bag'n Season, but use what you like)
2 slices of bread, crumbed
250 grams / 10 oz ricotta cheese
75 grams / 3 oz parmeggiano, diced
50 grams salami (I used a spicy Spanish chorizo), diced
Start by preparing the ingredients. Use your food processor, as the ingredients must be worked into a very fine mousse, and this is difficult to achieve using your hands.
Pour diced parmeggiano into your food processor and process until the cheese is finely chopped. Then add salami and mix the two ingredients well. Add the ricotta cheese and pepper and let the processor work the ingredients into a very fine mousse. Add more seasoning if needed. This mix can also be used as a delicious dip for vegetables or potato chips.
Clean out the food processor, as now we are preparing it for the meatloaf mix. I had to prepare the meatloaf in two batches as my processor could not work all the meat at the same time.
Whisk the egg and prepare the seasoning. Add half the bread crumbs to the food processor, cut it finely. Then add seasoning, half the egg and half the ground beef and blend thoroughly. Do the same with the second batch.
Roll out a sheet of cling film and add olive oil. Put the meat loaf mix on the sheet and press it into a flat square.
Then comes the fun part. Take the ricotta mix and spread on the meatloaf. Do not add mix out to the edges in order to seal the cheese inside the meatloaf.
Then fold the meatloaf mix over the cheese and make the meat loaf. Seal properly to keep the cheese inside and place the loaf in a baking tray.
I used a large baking tray, and to make it all easier I added diced vegetables on the other half of the tray and seasoned well and poured a little olive olive oil. In this way you make dinner in one operation.
Place in a medium hot oven (200C / 400F) for 45 minutes. Serve with you favourite gravy, I made a mushroom stew with cream.
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