Meatloaf recipe Our original home cooking
Italian meatloaf recipe. Here's the recipe I'm used to make at home for meatloaf when we have guests. I combine ground veal with peas and ripe tomatoes for a tasty dish that everybody likes very much, kids included. You can prepare your meatloaf some hours ahead and serve it cold or warm. All year round recipe if you use canned tomatoes in cold months. Ideal for your picnic menu too!
Ingredients / Serves 6
- 600g (1 1/3 pound) ground veal
- 2 eggs
- Sprigsfresh flat-leaf parsley
- 80g (2.8 ounces) fresh young onion
- 1 tablespoon soy sauce
- 300g (10 1/2 ounces) ripe but firm tomatoes
- 1 200g (7 ounces) can peas
- Plain dried breadcrumbs
- 3 tablespoons extra virgin olive oil
- 250ml (8 1/2 fluid ounces - 1 cup) white wine
preparation: 30 minutes
cooking: 30 minutes
total: 60 minutes
- How many calories in a serving?
Calories: 292 (kcal) 15 % GDA (*)- 1222 (kJ)
Protein: 27.0 (g) 54 % GDA
Total fat: 11.7 (g) 17 % GDA
Total carbohydrate: 21.0 (g) 8 % GDA
Sugars: 4.7 (g) 6 % GDA
Look at infographic of nutrition facts
Download free PDF version (123 download).
or use QRCode with your smartphone
Veal meatloaf recipe
Preparation and cooking
- - Clean and wash the onion and parsley and chop them finely.
- - Peel the tomatoes, after boiling them for one minute, remove all the seeds and chop.
- - Drain well the canned peas.
- - Put the ground veal, eggs, chopped parsley and onion, soy sauce, chopped tomatoes, peas, salt and a little plain dried breadcrumbs in a large bowl.
- - Begin to mix all the ingredients with your hands (be careful not to crush peas).
Meanwhile add other plain dried breadcrumbs very slowly.
It's difficult to say how much plain dried breadcrumbs you have to add.
The dough must be neither hard nor too soft.
- - When you have reached the right consistency, control the salt and combine the mixture in your hands shaping into a dumpy sausage.
- - Don't make your meatloaf too big!
It's better to make more than one meatloaf (Italian polpettone).
So you can turn them easily in the pan.
- - Roll your meatloaf in plain dried breadcrumbs.
- - Pour the olive oil into a large saucepan and place your meatloaf.
- - Fry lightly your meatloaf over a medium heat in order to brown all sides.
- - Pour in the wine and let it evaporate.
- - Add 250ml (8 1/2 fluid ounces - 1 cup) hot water and continue cooking, half-covered, turning it over now and then, for about half an hour or until cooking juice is well reduced.
- - Let your meatloaf cool in the pan.
Just before serving
- - Slice your meatloaf.
- - Arrange the meatloaf slices on a serving platter and serve.
- - You can also serve your meatloaf warm. In this case don't let the cooking liquid reduce completely, and after cutting the meatloaf into slices let it heat in its own liquid.
- - You can prepare this meatloaf all year round. When tomatoes are not in season substitute them with canned peeled tomatoes.
- - You can garnish every meatloaf slice with mayonnaise, olives and pieces of peppers in oil ... according to your own fancy.
- - You can prepare meatloaf in advance. It's the ideal dish for a cold lunch or dinner, a picnic or a brunch.
It can also be served in a buffet.
- - The ideal side dish for this meatloaf? Choose among a potato salad or a green seasonal salad or a tomato salad.
- - I created a menu with this meatloaf: an al fresco dinner or a picnic. Read more on my menu. Link below.
Useful links for this recipe
- - Here's my spring or summer menu, mentioned above!
- - The nutritional values of meatloaf have been calculated considering an approximate amount of 120g (4 1/4 ounces) plain breadcrumbs. For every 10g extra you have to add 36 kcal per person, 1.4 grams of protein and 16 grams of carbohydrates. Lipids do not suffer significant changes
- - This meatloaf is not rich in calories, protein and fat if compared with other meat dishes. So you can choose it for your family menu. Choose to eat meatloaf at dinner and prefer carbohydrates for lunch (pasta or rice).
- - As I've just written, meatloaf recipe is not rich in calories. It's digestible and so it can be combined with other courses in a full menu, Italian-style.
- - The recommended portions of meat per week must not be more than 3 to 4, included cold cuts (not more than one per week).
Anyway give preference to poultry.
- - If you want to drink a glass of wine remember you have to add 80-85 calories per 100ml.
- - I remember you my original home recipes can be made without salt. There is always a combination of flavors that substitutes salt.
What's the right wine for " Meatloaf recipe "?
My husband and I prefer Colli Euganei Rosso (red wine from Italy) to piar to this meatloaf.
Rating: 5 / vote cast: 1