Beef and sausage meatloaf
Published on 24 November 2013
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Ingredients for 6 people
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- Step 1 of 5I sliced the shallots, put them in a frying pan with a little oil, let them soften gently and deglazed with Marsala.
I soaked the bread in the milk and mixed all the ingredients, including the shallots. I use my hands, as they combine everything better.
I line a loaf tin with baking parchment.
- Step 2 of 5I line the base and sides with guanciale.
- Step 3 of 5I fill with the mixture, pressing it down firmly, and fold the pancetta inwards.
- Step 4 of 5I cover well with baking parchment.
- Step 5 of 5I put it in a hot oven and bake at 180°C for 40 minutes.
I let it rest for about ten minutes before removing it from the tin and slicing it.
There will be some cooking juices left in the bottom. I put them in a small saucepan and emulsified them with a knob of butter; if necessary, thicken with a teaspoon of flour.
Excellent served with roast potatoes or mashed potatoes.
Original source: https://incucinaconlilly.com/2013/11/24/polpettone-di-carne-e-salsiccia/
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