Tuscan meatloaf

Tuscan meatloaf

The preparation has intense taste, full and therefore requires a red wine with good intensity as the Vino Nobile di Montepulciano




  • 750 g lean minced beef
  • 250 g cooked ham
  • 50 g bread crumbs
  • 2 eggs
  • 1/2 onion
  • 1 clove garlic
  • 1/2 carrot
  • 1/2 celery rib
  • 1 pinch of fresh ginger grated
  • 70 g butter
  • 2 tbsp olive oil
  • flour
  • meat broth
  • salt
  • Pepper
  • Difficulty: medium
  • Time: 1,30h



Soak the breadcrumbs in a little broth and wring it out well. In a large bowl combine the minced veal, chopped ham and breadcrumbs. Mix well adding salt, pepper and ginger. Carefully fold the shelled eggs. Worked again briefly the mixture and give it the shape of a large sausage.

Pass the meatloaf in the flour to form a homogenous layer, and at the same time press it a little with the Palm of your hands, so that it is very compact. In a saucepan, put the butter and olive oil; Let them heat and add the onion, garlic, carrot and celery washed and chopped.

When they have browned add the meatloaf browned and lively focus. Lower the heat, add a few tablespoons of water or broth and continue cooking in the oven at 180° C for 45 minutes. Remove the meatloaf from the oven and slice it.

Spread the slices on individual plates, flavour with the cooking sauce sifted and, as desired, with tomatoes and peppers, cut into small pieces and sauté with olive oil, salt and basil.

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524