Tuscan Peasant Cooking Meatloaf Recipes

TUSCAN MEATLOAF

Steps:

• Preheat oven to 375°F/190°C.
• In a large bowl combine all the ingredients for the meatloaf. Mix well.
• Spray a 12x4x4 inch loaf pan with non-stick cooking spray.
• Transfer meat mixture to the greased loaf pan, pressing the meat firmly into the pan.
• Brush top of meatloaf with olive oil.
• Place pan onto a baking tray to catch any drippings. Bake in the center rack of oven, uncovered, for 60 to 80 minutes, until internal temperature is 160°F.
• Remove from oven. Carefully drain excess fat and moisture from around the meatloaf.
• Allow meatloaf to rest in pan for 5 minutes to set.
• In the meantime, bring tomato sauce to a simmer over medium heat. Reduce heat to low and keep warm.
• Transfer meatloaf onto a serving platter. Cut into 1 inch thick slices. Serve with warmed tomato sauce.

TUSCAN PEASANT COOKING MEATLOAF

Steps:

• Preheat oven to 190°C. In a medium skillet, heat half of the olive oil over medium heat, and sauté the onion, carrot and celery for 5 to 6 minutes, or until the onion is golden brown. Set aside to cool.
• In a large bowl, combine the ground meats, sausage meat, eggs, breadcrumbs, 2 tablespoons of the parsley and the 2 teaspoons of salt. Add the sautéed vegetables and mix well. Shape it into an oblong loaf, compact well and gently dredge it in flour.
• In a Dutch oven or large ovenproof casserole, heat the remaining olive oil. Carefully transfer the meat roll to the pan and brown on all sides, turning gently, about 2 minutes on each side.
• Add the wine to the pan, stir to scrape up the browned bits from the bottom of the pan, and cook to reduce the liquid slightly. Add the stock, the potatoes, and the remaining 1 tablespoon parsley to the liquid in the pan.
• Cover and bake for 25 to 30 minutes. (I baked it for 50 minutes).
• Season the sauce with salt and pepper to taste. Let rest for 10 minutes before slicing.
• Cut into slice and serve with the sauce spooned over.

TUSCAN MEATLOAF WITH MUSHROOM SAUCE

Steps:

• In a bowl, break up the 1 lb of beef with a fork.
• In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
• Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
• Mix in the lightly beaten egg.
• Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
• Roll the loaf in the bread crumbs until evenly coated.
• Chop the mushrooms roughly and set aside.
• Whisk 1 T dry white wine in the tomato paste and set aside.
• Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
• Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
• Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
• Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
• Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
• Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
• Cut into slanted slices about 3/8 of an inch thick.
• If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.
• YUM.