Meat loaf from Mina
Instructions:
- 12 ounces ground beef or veal (340 g)
- 12 ounces ground pork (340 g)
- 6 ounces ground chicken (170 g)
- 1/ 4 pound mortadella, very finely chopped in a food processor (110 g)
- 2 whole eggs
- 2 egg yolks
- 1 cup freshly grated Parmesan cheese (100 g)
- 2/ 3 cup finely chopped flat-leaf parsley (15 g)
- 1 1 / 2 teaspoons salt
- 3 / 4 teaspoon freshly ground black pepper, or to taste
- 1/ 4 teaspoon freshly grated nutmeg
- 1/ 2 cup milk (120 ml)
- 1 to 1 1 /4 cups fine dry bread crumbs (about 100 g)
- 1 / 4 cup extra virgin olive oil (60 ml)
- 1 / 2 cup dry white wine (120 ml)
- Italian Green Sauce (recipe follows) or hearty mustard
- Italian Green Sauce
- 2 tablespoons finely chopped onion
- 2 tablespoons capers, rinsed and dried
- 1 clove of garlic, chopped
- 1/ 4 cup fresh bread crumbs (25 g)
- 3 tablespoons white wine vinegar
- 3 anchovy fillets, cut into pieces
- 2 large handfuls of parsley, washed and dried
- Salt and freshly ground black pepper
- 2 sour gherkins, cut into pieces
- About 3 / 4 cup olive oil (180 ml)
- If possible, have your butcher grind together the pork, beef or veal, chicken, and mortadella twice. Preheat the oven to 400 F (200 F).
- With your hands, blend the ground meats and mortadella with the eggs, egg yolks, Parmesan cheese, parsley, salt, pepper, nutmeg, milk, and 1 / 2 to 3/ 4 cup of the bread crumbs, just enough to make the loaf hold together.
- Sprinkle the remaining bread crumbs on a flat work surface or large platter. Form the ground meat mixture into 2 loaves and roll each loaf in the crumbs to coat it. Coat the bottom of a baking dish that will hold both loaves with the remaining 2 tablespoons olive oil. Put the loaves in the dish, making sure they are not touching. Drizzle 1 tablespoon oil over each loaf.
- Bake for 40 minutes. Turn the loaves over and bake for another 20 minutes. Pour the wine over the meat loaves and bake for 5 more minutes. If serving the meat loaves hot, let them rest for 10 minutes before slicing. Otherwise, let them cool, then wrap and refrigerate. Let return to room temperature before serving. Accompany with Italian Green Sauce or mustard
- Italian Green Sauce
- Salsa verde is one of the great Italian sauces. It is simple but unbelievably tasty. The Italians use it for everything from meats to seafood to chicken to vegetables. It is exceptional with cold meats. The sauce can be made a few hours ahead, but it is best at room temperature.
- Put all the ingredients except the olive oil into a blender or food processor. Puree, scraping down the sides. With the machine on, gradually add the oil in a slow stream, until the sauce emulsifies and thickens to the consistency of a thick mayonnaise