- Serves: 6
- Cook Time: 1 hour 25 minutes
- Prep Time: 25 minutes
- Effort: easy
For the meatloaf
- 75 g butter, plus extra for greasing
- 1 large onion, finely chopped
- splashes red wine
- 1 cloves garlic, crushed
- 200 g finely minced beef
- 200 g finely minced pork
- 200 g finely minced veal
- 70 g prosciutto crudo, very finely chopped
- 1 tbsp grated parmesan
- 2 tbsp tomato ketchup
- 1 large egg
- 3 slices white bread, ground into breadcrumbs
- 1 handfuls flat-leaf parsley, finely chopped
- 1 sprigs marjoram, finely chopped
For the sauce
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 x 400 g cans chopped plum tomatoes
- 200 g roast red peppers
- 1 tbsp red wine vinegar
- 1 tbsp caster sugar
- ½ cinnamon sticks
Tips and Suggestions
You can also use the meatloaf mixture to make meatballs. Try making small ones and serve them on sprigs of rosemary with drinks.
It's inadvisable to eat raw pork, so to check you've got the meatloaf seasoning just right, fry a small patty of the mixture then taste it.
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.
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