Recipe Archives->Meatballs Loaf->Tomato Loaf 03

Meatloaf and Tomato Sauce
                                                                               
1 large can Italian tomatoes, drained, pureed
250 ml Valpolicella Classico (or another red wine)
5 tranches of a large rectangular brown bread, without crust
milk
1200 gr. minced meat (veal - pork)
3 eggs
100 gr. prosciutto or other Italian-style ham, chopped
1 Tbsp dried thyme
a few Tbsp of extra virgin olive oil
sea salt and black pepper

Preheat the oven at 180 C and soak the bread in the milk. Squeeze
the bread and in a large bowl, add it to the meat, eggs, thyme,
prosciutto, salt and pepper and mix everything very well. With wet
hands, make this into two oval-shaped loafs. heat the oil in a large
pan and fry the loafs for about ten minutes, until they are nice
golden brown. Meanwhile, add the pureed tomatoes and wine in a large
oven tray and put it in the oven. When the sauce is really well
heated and almost starts to boil, add the meat loafs. Let them cook
for about an hour, and turn the loafs every fifteen minutes. Serve
the loafs cut in tranches with the sauce and a bit of parsley on
top. A spinach and potato puree goes extremely well with this.

Printable version: tomato-loaf03.txt.