Neapolitan Meat Loaf With Pine Nuts And Raisins Recipe

How to make it

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• 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.