Italian Meatloaf

So this recipe was an utter triumph and a slight flop all at once... The sauce did not go my way at all (I was hoping for a less cholesterol-ey but still creamy sauce) - but ultimately the meatloaf itself was delicious, and we did salvage a good sauce of sorts... This was also exceptionally good the next day, cold and served with potato salad. It might not be the lowest cholesterol dish ever - but ask your butcher to make sure the meat he minces for you is super lean.


  • 250g Minced Lean Beef
  • 250g Minced Lean Pork
  • 100g Prosciutto (fat cut off)
  • 70g Garlicky Breadcrumbs
  • 1 Large Free Range Egg (2 small?)
  • Lots of Fresh Parsley
  • 2 Large Onions
  • 100ml White Wine
  • 2 Bay Leaves
  • 800ml Milk (Lactose free is good too)
  • Plain Flour for dusting

Mix together the minced Pork, minced Beef, the chopped Proscuitto, the Breadcrumbs, a good handful of chopped fresh Parsley, the beaten Egg/s, and some Salt & Pepper – easiest to do this using your hands

Make two quite meatloaves as it were – like large, fat sausages

Lightly dust each one in Flour and set aside

Chop the Onions into large chunks. Heat a good amount of Olive Oil in a pan and gently fry the Onion chunks until golden

With a slotted spoon, remove the Onion from the pan and add the Meatloaves and gently brown all over

Add the Wine and allow to evaporate – at which point you can add the Bay Leaves, and the quite large volume of Milk.  Bring to the boil and simmer for 2 hours.

[Now – after 2 hours the sauce should be creamy and delicious, and your Meatloaves should be cooked and ready to remove – allowing you to serve the Creamy Milk Sauce separately… Perhaps I should have checked on them more often – but my milky sauce had definitely separated quite dramatically in the pan – and to be frank didn’t look that creamy or delicious.  Thus I removed the Meatloaves and abandoned the ‘creamy’ sauce option completely.

At this point – I rescued the Onions from earlier (the ones set aside after ‘flavouring’ the Oil?)… I put them back in a frying pay and quickly heated them up – added a glass of White Wine and a dash of water and waited until the alcohol had cooked off and the mixture looked vaguely sauce like. 

These remaining Onions, transformed into nearly a sauce, were luckily delicious with the Meatloaf!!]

This Meatloaf is really great served with steamed vegetables and roasted potatoes.  If you didn’t want the creamy sauce with this – you could poach some Ottolenghi vegetables to go with it – would be delicious

[From 'Two Greedy Italians Eat Italy" by Antonio Carluccio and Gennaro Contaldo]

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