Gino's meatloaf served up with crusty bread and beans is a unique delectable delight.
Ingredients
- 400 g14 oz minced veal
- 400 g14 oz minced pork
- 1 carrot, finely chopped
- 2 sticks of celery
- 3 tbsp flat leaf parsley, finely chopped
- 2 eggs
- 150 g5¼ oz parmesan cheese, finely grated
- 1 tbsp extra virgin olive oil
- 50 g1¾ oz bread, crusts trimmed
- 100 ml3½ fl oz milk (roughly equivalent to 1 glass)
- 4 hard-boiled eggs
- 4 slices of cooked ham
- 100 ml3½ fl oz dry white wine (roughly equivalent to 1 glass)
- Sea salt and freshly ground black pepper
For the beans:
- 200 g7 oz green beans, trimmed
- 3 tbsp olive oil
- 1 clove of garlic, finely sliced
- Juice of 1/2 a lemon
To serve:
- Crusty bread
Method: How to make Neapolitan style meatloaf
In a large bowl, mix together the carrot, celery, parsley, minced veal and minced pork.
Break in the eggs and mix in with the oil and parmesan. Season with salt and freshly ground pepper. Using your hands, mix together well.
Briefly soak the bread in the milk and mix into the meat.
Cover the base of a baking tray with baking parchment. Place half of the veal mixture on the tray and flatten with your hands. Place the four hard boiled eggs evenly down the center and mold into an oval shape. Cover with cling film and leave to rest in the fridge for 30 minutes before cooking. Meanwhile preheat the oven to 160C/Gas 2.
Remove the loaf from the fridge and bring to room temperature before cooking. Bake the meatloaf for one hour 30 minutes.
Twenty minutes before the meatloaf has completed cooking, pour over the white wine and layer the ham slices over the meatloaf.
Once the meatloaf has finished cooking let it cool slightly.
For the beans:
Blanch the beans in boiling salted water and then drain.
Heat the oil and garlic in a pan until the garlic starts to turn a little golden around the edges, add the beans to the pan and coat in the garlic oil, then finish with a squeeze of lemon.
