Polpettone Siciliano – Sicilian Meatloaf
Gr. 500 minced veal;
gr. 150 grated cheese,
gr. 250 bread crumbs,
meat broth light,
salt and pepper.
How to make the Polpettone Siciliano – Sicilian Meatloaf:
In a land mix, the minced meat with cheese, 200 grams of bread crumbs, two cloves of garlic, and a tablespoon of chopped parsley, salt, and pepper and mixed with three eggs. Give the mixture an elongated oval shape and pass the bread was grated. Soften the onion in a large frying pan in a glass of olive oil, and then fry the meatloaf.
Add a tablespoon of tomato paste diluted in a little warm broth and when the liquid has been absorbed, pour a ladle of hot stock and cook for about 50 minutes over low heat, frequently stirring meatloaf. Serve cold, sliced with a side of peas or carrots with butter.
Polpettone Siciliano – Sicilian Meatloaf is a Regional recipe from Sicily