Neapolitan Meat Loaf With Pine Nuts And RaisinsFrom dond 7 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
This sounds really tasty. Raisons in a savory dish with roasted pine nuts--what a nice combination.joe1155 in Munchen loved it
Fantastic.jenniferbyrdez in kenner loved it
Sounds interesting. Sounds very good to.bluewaterandsand in GAFFNEY loved it
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