The neapolitan meatloaf
Instructions
Make the dough with meat as for the meatballs, working well so that no lumps remain.
Cut provolone and salami sticks, hard-boiled eggs into wedges.
Wet the worktop or oil it lightly and sprinkle on a fair amount of dough (about 1/3 of the dose) in oval shape.
At the Center for long will stuffing, making sure that the boiled egg wedges have on one side the salami and cheese.
Close then the meatloaf which will take the form of a mortadellina and put to fry in a frying pan.
You may flour the meatloaf before frying or pass it in beaten egg white, but is not necessary.
When you turn the meatloaf in frying be careful not to break it; just Browning it well outside because then it will cook in tomato sauce, but it is desirable, however, that the fire is too lively.
You have prepared in the meantime a very fresh tomato sauce with suet, onions and basil.
When the meatloaf will have a nice golden crust put them in a baking dish about their height, cover salsa and let them flavor covered for a good half an hour, more or less.
Shortly before turning off, add more fresh basil.
Ingredients and dosing for 4 persons
- 500 g of stuffings
- 250 g of stale bread
- 4 eggs
- 2 cloves of garlic
- Abundant of parsley
- 50 g of parmesan cheese (or cheese)
- 50 g of salami (or ham)
- 3 hardboiled eggs
- 100 g of provolone cheese
- 50 g of suet
- 500 G = = fresh tomato
- 50 g of tomato paste
- 1 onion
- Basil
- Salt
- Pepper