Meatloaf Dalla Mia Cucina

For me, meatloaf is one of those homey dishes that falls under the category of comfort food. Like that of a a rotisserie style or baked chicken, the preparations are simple and there's nothing easier than having the oven do it's magic! Growing up as a young girl I remember sharing many a meal at friends houses. It always amazed me even back then at the variety of ingredients and the recipe alterations that each different family added to make their meatloaf unique with their own personal style or handed down family recipes. Lori Lynn from Taste With The Eyes did a post called Let's Share Our Meatloaf Secrets last year. I loved her variety and her readers also had diverse combinations that made their loaf their very own. I know it's a bit late, but I am now getting around to posting my most treasured secret recipe for meatloaf. :)

The ingredients are quite simple and prepared a bit like a large loaf shaped meatball. You can use two meats here, but it's not necessary, for some reason the grocers in my area don't carry ground veal except for around the holidays. Although you can have veal cutlets ground by the meat department attendants.

Ingredients
2 lbs Ground Meat of your choice (I prefer 1 1/2 lbs. sirloin and 1/2 lb. veal combined)
2 cloves minced garlic
1 tsp. finely chopped shallots
2 Peperoncini rinsed and finely chopped
*1 medium celery rib, finely minced
*1 medium carrot, finely minced
1/4 cup fresh basil julienned
3 tbs. fresh Italian flat leaf parsley
fresh ground black pepper to taste
1 tsp. kosher salt
2 eggs
1 cup + 1/4 cup fresh grated Parmigiano Reggiano
3/4 cups dry Italian style bread crumbs (or Panko if you use that)
1 cup + 1/8 cup red wine
8 slices Provolone cheese
Tomato Paste with no seasonings (reserve 3 tablespoons for top of loaf
*I didn't add it in this particular meatloaf, but a soffrito of carrots and celery are always a must!

Preparations
Start by setting aside 1/4 cup Parmigiano, 1/8 cup red wine, 3 tablespoons tomato paste and 2 slices provolone cheese.
Make thin slices of the provolone for the top of the meat loaf, the remaining six slices will go in the middle as a cheesy layer for the meatloaf.

Mix meats, garlic, shallots, peperoncicni, minced celery and carrot, basil, parsley, salt and pepper together. Add eggs, red wine and tomato paste, blend well. Continue by adding parmesan cheese and bread crumbs. If the mixture is too dry add more wine. If it is too wet add equal amounts of parmesan and bread crumbs.

In a loaf pan put half of the meat mixture. Lay the slices of Provolone layering them to overlap each other. Put the remainder of meat on top of the cheese and smooth out. Spread the set aside tomato paste on top of the loaf. Criss-cross the slices of Provolone on the paste. Sprinkle with the parmesan cheese and drizzle red wine on top.

Bake on middle rack in a 350� oven for 55 - 60 minutes. Meat read thermometer should read 160� for. Let rest for ten minutes. Buon Appetito!

One half of meatloaf in pan ready to be topped with provolone.

Meatloaf with criss-cross of provolone slices, tomato paste, parmesan and a drizzle of red wine.

Look at all that yummy cheese oozing from the middle of the meatloaf. And the criss-cross design looks so pretty.. as far as meatloaf goes! :) Don't you think meat is hard to photograph?
Ciao and Buon Appetito!
Laurie