| Level: | Easy |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup fresh bread crumbs
- 1/2 cup milk
- 1 small onion, minced
- 1 tablespoon olive oil
- 8 ounces each ground pork, veal and beef
- 1/4 cup freshly grated Locatelli or Parmesan
- 1 large egg, lightly beaten
- 1 cup tomato sauce
- 2 tablespoons minced fresh parsley leaves
- Salt and pepper to taste
- 2 to 3 slices salami
- 3 hard-cooked eggs, halved
- 2 to 3 slices provolone
- 2 to 3 slices ham
- 1/2 cup ketchup diluted with 1/4 cup water
- Bread crumbs to taste
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, soak the bread crumbs in the milk until softened. In a small skillet set over moderate heat, cook the onion in the oil, stirring, until softened. Transfer to the bowl. Add the meat, grated cheese, egg, tomato sauce, parsley, and salt and pepper, and gently mix to combine.
- In an oiled baking dish, arrange half the meat, patting it down into a flattened loaf shape. Arrange enough of the salami over the meat to cover it completely, add a row of egg halves down the center, and cover with a layer of the provolone and ham. Top with the remaining ground meat, forming the mixture into a loaf. Pour the ketchup mixture over the loaf and sprinkle with the bread crumbs. Bake for 1 hour, covered with foil. Remove the cover and bake for 30 minutes more, basting with the pan juices. Let stand for 15 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 420 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 35 g |
| Cholesterol | 213 mg |
| Sodium | 905 mg |
Reviews
Layers of flavors are key to this recipe. Season with salt & pepper at each step. Onions: S&P then saute. Soak the bread in just enough milk to make mushy. Put the finished onions in the bread/milk and let them sit awhile to soak up flavor. S&P the meats before you combine with the bread / milk / onion / egg/ tom sauce & good parm cheese. The salt in the salami and parm will take it from there.
I use dried parsley flakes and eyeball it. (I always write notes-for-next-time on my printed recipe sheets to tweak them to our taste).
This stuff is GREAT. I make two and freeze one. I usually skip the eggs on the one to freeze, cuz they get rubbery when defrosted.
AWESOME RECIPE.
I use dried parsley flakes and eyeball it. (I always write notes-for-next-time on my printed recipe sheets to tweak them to our taste).
This stuff is GREAT. I make two and freeze one. I usually skip the eggs on the one to freeze, cuz they get rubbery when defrosted.
AWESOME RECIPE.
Needs some flavor! It’s a good basic recipe, but definately consider the use of more spices & worcestershire sauce!
If I could rate this 10 stars, I would.
Truly delicious, and the most wonderful meatloaf I have ever had!! If you don’t make this, you are cheating yourself!!!
Truly delicious, and the most wonderful meatloaf I have ever had!! If you don’t make this, you are cheating yourself!!!
By far the best meatloaf I have ever made or had. Even the in-laws loved it.