The classic meatloaf cooked with this recipe is one of the most requested dishes in my house, as well as meatballs and dishes that include ground meat.
Children generally ask for these dishes and eat them very willingly, but I assure you that adults also prefer them a lot.
Many people don’t like onions and there’s a lot here, but I assure you that cooked this way you won’t notice it’s there, during cooking it will take a delicious flavor so I recommend you try it.
Of course, if you pair it with a side of French fries, or a nice salad, you have solved dinner.
Also make my recipe and if you like, send me your photos of the dish, I will put them on my fb page in your name.
Approx. 780 kcal per person
- Difficulty: Easy
- Cost: Economical
- Portions: 4 people
- Cooking methods: Slow cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Classic Meatloaf
- 17 oz ground veal
- 14 oz ground pork
- to taste chopped parsley
- 2 cloves garlic
- to taste salt
- 1 tbsp Parmesan cheese
- 4 tbsps breadcrumbs
- 1 medium egg
- 2 cups white wine
- 5 tbsps extra virgin olive oil
- 2 large onions
- to taste salt
- to taste pepper
Preparation of Classic Meatloaf
First, take a large bowl, add the ground meat, the previously washed and chopped parsley, finely chopped garlic cloves, salt, breadcrumbs, egg, Parmesan, and mix the mixture well until all the ingredients are well combined.
Form a sausage-like shape, wrap it in aluminum foil or parchment paper, or kitchen wrap, and put it in the fridge for at least 30 minutes so it can cool well.
Prepare a non-stick pan, put 5 tablespoons of extra virgin olive oil, add 2 finely chopped onions, and cook for a few minutes, then add the meatloaf
and brown it lightly on all sides together with the onion, add the white wine, cover the meatloaf with a lid, and let it cook for at least 45 minutes over medium heat, checking from time to time and if the liquid becomes too reduced, add a little water.
When cooking is almost complete, turn off the heat, transfer the meatloaf onto a cutting board to let it cool a bit, cut the meatloaf into slices, and put them back in the pan with the sauce formed during cooking. Let it cook for another 10 minutes, turning the slices during cooking.
Plate and serve hot.
