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Bolognese meatloaf.

Bolognese meatloaf.
Spring is coming!

All the trees are in blossom, sky is blue, sun is lovely; then sun disappears, wind blows and suddenly cold weather comes.

Of course Lorenzo is already with a nice cough, he already have infected me and I cannot breathe from my nose.

Oh lovely spring. ๐Ÿ˜›

This week end we went to Rimini, we had a great dinner at our favourite restaurant โ€ Il chiosco di Baccoโ€œ; we ate a giant rib- eye of Marchigiana cow tender as a kiss.

There was a very nice flower exhibition called โ€ Giardini dโ€™Autoreโ€ where you can find beautiful flowers and plants for your garden but when I told hubby to go he feigned his death. :/

Flower fairs are a thing for best friends, not husbands! ๐Ÿ˜€

Letโ€™s come to the food, I chatted enough of things you are not here for!

Speaking of blog I have a lot of nice collaborations on, this recipes is the result of one of these ( of course I speak of Italian blog, Iโ€™m not so famous to have international collaborations; Iโ€™ m working on it anyway! ๐Ÿ˜€ ).

I know you all know Bolognese as a red meat sauce, some of you know itโ€™s not a sauce for spaghetti but for egg noodles ( itโ€™s important: never speak to a Bologna born person of spaghetti Bolognese. Never ever. :D) but I bet very few of you know that in Bologna we make a great, tasty, fatty, meatloaf.

Itโ€™s not the classic weeknight meal, this meatloaf is a perfect substitution of a sunday roast, a second course you can make when you have guests. itโ€™s often served with a bรฉchamel sauce ( white sauce based on roux).

You can add mashed potatoes, sauteed spinach or any other vegetable you like.

Please note: in the photos you canโ€™t see the breadcrumbsโ€™ coat and sauce because I did it in a moment of diet (yeah, just a moment lol).

Print Recipe
Bolognese meatloaf.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs. Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg. Knead again and form the a long meatloaf.
  2. Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil. Let it golden on all sides, pay attention not to broke the meatloaf.
  3. In a bakeproof casserole melt butter then put in the meatloaf. Bake at 356ยฐF for about 30 minutes, rotate in halfway.
  4. Wait until slightly cold before cutting slices.
  5. To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste. Add milk little by little mixing, avoid lumps. Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid. You can keep it in the fridge and heat right before serving the meatloaf.

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