Easy Meatloaf by Stefano Faita
Prep Time
Cooking Mode
350 g oz ground veal
350 g oz ground beef
350 g oz ground turkey
1 poignée chopped parsley
6 c. soupe tbsp grated parmesan
2 eggs
6 tranches white loaf bread, soaked in milk and drained
1 Salt and pepper
3 c. soupe tbsp Olive oil
1 chopped medium onion
2 chopped carrots
2 chopped celery stalks
½ tasse cup red wine
1 pot Stefano Faita Tomato Basil Sauce
350 g oz ground veal
350 g oz ground beef
350 g oz ground turkey
1 poignée chopped parsley
6 c. soupe tbsp grated parmesan
2 eggs
6 tranches white loaf bread, soaked in milk and drained
1 Salt and pepper
3 c. soupe tbsp Olive oil
1 chopped medium onion
2 chopped carrots
2 chopped celery stalks
½ tasse cup red wine
1 pot Stefano Faita Tomato Basil Sauce
Directions
1In a large bowl, mix together the veal, beef, turkey, grated parmesan, parsley, eggs and bread. Season with salt and pepper.
2Combine the ingredients by hand and shape into a loaf.
3Place the mix into a non-stick or greased loaf pan and bake uncovered for 50 to 60 minutes or by checking the temperature of the meatloaf using a cooking thermometer. The temperature should be 165F for doneness.
4While the meatloaf is cooking, heat olive oil in a pan and sauté onions, carrots and celery.
5After a few minutes, deglaze with red wine and let reduce.
6Once the wine has reduced, add the tomato sauce and let simmer for 10 minutes.
7Remove the meatloaf from the oven once fully cooked and let rest, covered, for 10 minutes.
8Unmold the meatloaf and cut into slices.
9In a frying pan, brown the slices of meatloaf on each side in a little olive oil.
10Garnish with sauce before serving.
11Crédit photo : Julie Perreault
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Personal Note
Personal Note