An alternative to the usually baked Meatloaf? No problem. This delicate meatloaf will surprise you with its genuine flavor and easiness of preparation.
Let’s give it a try!
- Tempo di preparazione30 Minuti
- Tempo di cottura1 Ora
- Metodo di cotturaFornello
- 2Lbs of Ground meat (any) (I have the best results with a mix of beef and pork)
- 150 gWhole milk ricotta drained
- 2Lg Eggs
- 1Tbs Capers, drained
- 180 gAged Cheese, grated (I use Parmesan, Pecorino or Asiago)
- 1/3C Fresh Parsley (Leaves only, chopped)
- 1/2C White wine (Room temperature)
- 1T Dry onion Flakes
- 1Pinch of the following: Nutmeg, Salt, Pepper, Chili flakes
- 1C of Chicken stock (Warm)
- 2Lg Cloves of garlic, Sliced
Form a cohesive loaf.
Coat a dutch oven (non stick is preferable) with a generous coat of oil, and place the meatloaf on medium.
Add the garlic to the pan.
Cook for about 10 minutes, when it starts to sizzle add the wine. Always on Med. Low heat, keep cooking until the wine has evaporated. Shake the meatloaf to make sure it’s not burning on the bottom. Do not flip.
When the wine has evaporated, add the stock. Place the lid on the pot, and cook for another 45 min on low.
The meatloaf will be juicy, and most of the sauce will have evaporated. Turn the meatloaf upside down and let it rest, removed from the heat.
Slice and serve after a few minutes.
If you like, add some herbs too while cooking. It will be a nice touch of flavor.
I wait until the meatloaf is not too hot to handle, then I slice it.
If you have hard boiled eggs, they will taste great inserted into the meatloaf.
The leftovers will be great for a meatloaf sandwich the following day.