The first written mention of the legendary meatballs and meatloaf made with minced meat dates back to the late 1600s, in the book “L’economia del cittadino in villa” by the Bolognese Marquis Vincenzo Tanara. He described them as “queens of food,” and I can only agree. I could live on meatballs and meatloaf. Since I was a child, I’ve developed a deep love for these succulent dishes.
This recipe is a bit heavy, but it’s a sumptuous one-dish meal for Sunday lunches.
Mortadella Meatloaf
- Preparation time: 20 minutes+ cooking
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 600 grams of minced veal
- 100 grams of mortadella
- 100 grams of grated Parmesan cheese
- 100 grams of sheep’s milk ricotta
- 1 handful coarsely chopped pistachios
- 1 egg
- 1 bunch chopped parsley
- 1 clove finely minced garlic
- Salt and pepper to taste
For cooking: - Breadcrumbs to taste
- Extra virgin olive oil
- Instructions
- Finely chop the mortadella and pistachios.
- Place all the ingredients in a bowl and season with salt and pepper. Mix well with your hands until the mixture is smooth.
- Shape the meatloaf into a sausage shape, coat with breadcrumbs, and seal the mixture tightly in the parchment paper, crimping the ends together like a candy wrapper. Place the meatloaf on a baking sheet and refrigerate for at least thirty minutes.
- Preheat the oven to 180°C (350°F).
- Bake the meatloaf for about 40 minutes. Increase the temperature to 200°C (400°F), open the parchment paper, drizzle with oil, and grill for another ten minutes or so to form a crust.
- It’s always a good idea to let the meatloaf rest for a few minutes before slicing.
Tips to ensure the success of the dish:
- Use ricotta that you’ve let drain in the refrigerator through a sieve to remove the whey.
- I’ve included oven temperature and cooking times, but these are approximate values because every oven is different.
