Neapolitan Meat Loaf With Pine Nuts And RaisinsFrom dond 8 years ago
- ¼ cup pine nuts shopping list
- ¼ cup golden raisins shopping list
- ½ cup hot water shopping list
- 4 slices of white sandwich bread, crusts removed and bread torn into pieces shopping list
- ¼ cup milk shopping list
- 1 large egg, lightly beaten shopping list
- ½ pound ground beef chuck shopping list
- ½ pound ground pork shopping list
- ¼ cup chopped Italian parsley shopping list
- 1 teaspoon kosher salt shopping list
- ½ teaspoon freshly ground pepper shopping list
- 2 tablespoons extra-virgin olive oil, plus more for drizzling shopping list
- ½ cup plus 2 tablespoons freshly grated aged provolone cheese shopping list
How to make it
- Preheat the oven to 425°.
- Spread the pine nuts in a pie plate or small sheet pan and toast in the oven until golden, about 2 minutes. Let cool.
- In a small bowl, soak the raisins in the hot water until plump, 10 minutes. Drain.
- In a large bowl, soak the bread in the milk until soft, 10 minutes. Using a fork or a hand mixer, mash the bread thoroughly, then beat in the egg until fluffy.
- Add the ground meats to the bowl along with the raisins, salt, pepper, 2 tablespoons of the pine nuts, the 2 tablespoons of oil, the parsley, and ½ cup of the cheese.
- Blend thoroughly with your hands until the ingredients are fully incorporated.
- Oil a 4-8-inch loaf pan. Transfer the meat mixture to the prepared pan.
- Drizzle the meat loaf with olive oil. Sprinkle with the remaining 2 tablespoons each of the pine nuts and the provolone cheese, pressing to help them adhere.
- Bake the meat loaf in the upper third of the oven for about 25 minutes, until browned on top and a thermometer inserted in the thickest part registers 165°.
- Remove from the oven and let stand for about 10 minutes. Cut into thick slices (if you're serving it as a main course) or thinner slices (if you intend to use the slices in a sandwich).
- I have served this dish with a simple sauce made from a cup of red wine, a cup of veal or beef stock, a shallot, a clove of garlic, and a bouquet garni containing a bay leaf, a sprig of fresh thyme, a sprig of rosemary, and some black peppercorns.
- Sauté the shallot and garlic until soft, add the wine, stock, and bouquet garni, bring to a boil and simmer for about half an hour, until the liquid has been reduced to about four or five Tbsp.
- Remove from heat, toss the bouquet garni, and swirl in 2 Tbsp of unsalted butter just before drizzling on the slices of meat loaf.
- MAKE AHEAD The uncooked meat loaf can be refrigerated overnight. Bring to room temperature before baking.
The Cookdond Rockville, MD
The Rating4 people
Sounds interesting. Sounds very good to.bluewaterandsand in GAFFNEY loved it
Fantastic.jenniferbyrdez in kenner loved it
This sounds really tasty. Raisons in a savory dish with roasted pine nuts--what a nice combination.joe1155 in Munchen loved it
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