Recipe

Neapolitan Meat Loaf With Pine Nuts And Raisins Recipe

	Dond / All my dishes 1 year, 7 months ago I got this recipe from a recent issue of Food and Wine. I have modified it to the extent that I add some chopped Italian parsley to the mixture before baking. This dish can function as a main course, with a simple red wine sauce drizzled over it, or ... More Prep:40m Cook:25m Servings:6	Dond
	easy

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Ingredients

¼ cup pine nuts

¼ cup golden raisins

½ cup hot water

4 slices of white sandwich bread, crusts removed and bread torn into pieces

¼ cup milk

1 large egg, lightly beaten

½ pound ground beef chuck

½ pound ground pork

¼ cup chopped Italian parsley

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil, plus more for drizzling

½ cup plus 2 tablespoons freshly grated aged provolone cheese

Directions

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).

Sauce:

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.

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Comments

bluewaterandsand 1 year, 7 months ago said:
Sounds interesting. Sounds very good to.

dond 1 year, 7 months ago said:
It's really tasty, and makes great sandwiches even two or three days later, topped with a slice of provolone, some spinach leaves, and a bit of Dijon mustard. The slight crunch of the pine nuts is essential.

jenniferbyrdez 1 year, 7 months ago said:
Fantastic.

kukla 1 year, 7 months ago said:
Hello Dond :)
I'm a big fan of meatloaves -- or, better yet, terrines -- with fruit and nuts -- best on or after the second day, served at room temp, if it makes it that far. I'm printing this one off now...Thanks for posting it, and good to 'see' you again.

kukla 1 year, 7 months ago said:
Your left-over sandwich is making me drool.

joe1155 1 year, 4 months ago said:
This sounds really tasty. Raisons in a savory dish with roasted pine nuts--what a nice combination.

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