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Sicilian Meatloaf
Sicilian Meatloaf
This is a distant cousin of American meatloaf. Very
distant. My mother used to like to make it ¡®cause it
looks so nice when you slice it. She always topped hers
with tomato sauce, but I¡¯ve seen it with a green sauce
of parsley, capers and olive oil served on the side
instead. I like my mom¡¯s version.
1/2 lb. tablespoon olive oil
1/2 lb. ground beef
1/2 lb. ground pork
3 tablespoons seasoned Italian bread crumbs
1/2 large onion, finely diced (@ 1/2 cup)
1 egg, slightly beaten1 tablespoon chopped Italian parsley
or 1 teaspoon dried
3 tablespoons freshly grated romano or parmesan (1 oz.)
4 oz. canned tomato sauce + 3-4 oz. for topping
1/8 teaspoon marjoram
1/2 teaspoon Worcestershire sauce,
1/4 teaspoon black pepper
1 hard boiled egg, cooled, peeled and cut in half lengthwise
1 1/2 oz. sliced prosciutto, salami or ham
2 oz. sliced provolone, cut in 1 1/2 inch strips Preheat
oven to 350 degrees. Lightly coat a loaf pan @ 8 1/2
x 4 x 2 1/2 inches with olive oil.
In a large bowl, combine all ingredients except the
3 ounces tomato sauce, hard boiled egg, prosciutto and
provolone, and mix well (this is done easily with your
hands).
The mixture should hold together but not be hard.
Adjust the consistency if needed by adding either bread
crumbs or tomato sauce.
Divide mixture in half.
Put one half of meatloaf mixture into the prepared pan,
shaping to fit and flattening slightly. Cover with slices
of prosciutto, and place the egg halves in a row horizontally
on top of the prosciutto, cut side up.
Layer the provolone strips over the egg halves and extend
cheese to cover almost to the edges of the meatloaf.
Top with the remaining half of meatloaf mixture and
seal halves together, covering the filling.
Bake 30 minutes.
Spread @ 1/4 cup tomato sauce over the top and return
to oven for 15 minutes more, or until tomato sauce has
started to darken and thicken slightly. Let sit on counter
at least 10 minutes, slice vertically, arrange on a
platter and serve, drizzled with pan juices. Serve with
warm crusty bread for sopping.
Serves 4.
Henry's notes and tips:
You don't need to add salt to this because the prosciutto
and provolone have enough already. If you leave out
the meat part of the filling, add a dash of salt, but
no more. There's enough pan juices here to make a light
sauce for 1/2-1 lb. cooked pasta on the side if you
want.
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