Italian meatloaf.

Italian meatloaf.

Prepared according to traditional national recipes.

Aromatic meat and delicious sauce will not leave you indifferent and you are sure you want to cook.

 

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So, we need a kilogram of beef, one onion, tomato juice, dry white wine, two eggs, cheese, crackers, a couple of cloves of garlic and dried spices: oregano, basil, parsley and black pepper.

By the way, the Italians prefer to use in cooking fresh greens, but I have no such, it turned out, so I had to replace dried.

Onions clean and cut into thin half-rings, and the garlic passed through spadefoot. All add up in a bowl and add 3 tbsp. tablespoons bread crumbs, 200 g of grated cheese, eggs and half a teaspoon of basil, oregano, parsley, and salt. The whole was mixed until smooth and homogeneous.

Beef cut wide knife along the fibers so as to obtain one piece of a thickness of about a centimeter.

The meat is then salt, pepper and evenly distribute across the surface of the filling, while leaving to one side of the free two centimeters, careful not to move the stuffing, turn beef roll and tied a strong natural thread.

The shape with high sides spread the chopped onion and put on top of meat loaf, seam side down.

Then poured into 400 ml of tomato juice and 100 ml of wine.

All the design cover with a sheet of foil and send in a preheated oven.

Bake the meat for 2 hours at a temperature of 180 degrees.

Expand foil. Hmmm … what flavor! Foil helped keep all his notes for the unspeakable gastronomic pleasure!

However, the foil with the finished roll can only be removed after cooling the meat, otherwise it will lose zavetritsya and juiciness.

When a roll is cut into pieces 2 cm thick, after removing the string.

Bon Appetit!

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