Beef meatloaf
Instructions
Place the chopped beef into a bowl, add the slices of bread softened in milk, squeeze and chopped, grated grana, a beaten egg, salt and pepper and a good ground.
Knead the ingredients well to obtain a homogeneous compound, transfer it on the floured work surface and lightly appiattitelo the meat hammer so you get a sort of rectangular sheet.
Gently twist the '' browse '' on itself forming a roll, lisciatene ends with wet hands, then pass in the flour and bread crumbs.
After that, place the olive oil and butter in an ovenproof dish dimensions and adequate heat; Add the meatloaf and let it Brown to moderate heat for 7-8 minutes, turning it gently on all sides so that it is evenly Golden.
Sprinkle with white wine and slightly raise the flame to evaporation; When the wine has reduced by half, sprinkle the minced meatloaf with plenty of pepper, Sage, Rosemary and Bay leaves and continue cooking in the oven is already hot (180 degrees) for 30 minutes, adding as the boiling broth and stirring often, the meatloaf.
When finished, remove the baking dish from the oven, let stand a few minutes, the meatloaf at room temperature, then transfer it to the serving dish, sprinkle with the broth and serve.
Ingredients and dosing for 4 persons
- 600 g of pulp minced beef
- 2 slices of bread
- 1/2 cup of milk
- 4 tablespoons of grated parmesan cheese
- 1 egg
- 50 g of flour
- 50 g of breadcrumbs
- 1 sprig of sage
- 1 sprig of rosemary
- 1 leaf of laurel
- 1/2 cup of dry white wine
- 3 tablespoons of olive oil
- 30 g of butter
- 2 ladles of broth
- Salt
- Pepper