Bolognese meatloaf

Bolognese meatloaf

Servings          6


19 oz minced pork meat

2.8 oz minced mortadella ( you may call it Bologna, a pink cold cut. Please search for a real mortadella)

1.4 oz grated Parmesan

3.5 oz fine breadcrumbs

2 eggs

2.8 oz butter

6 tabsp olive oil

a pinch grated nutmeg

to taste salt and pepper

breadcrumbs extra to coat meatloaf

1 cup whole milk

1 tabsp all purpose flour

1 tabsp butter

a pinch grated nutmeg

to taste salt


In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs. Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg. Knead again and form the a long meatloaf.

Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil. Let it golden on all sides, pay attention not to broke the meatloaf.

In a bake proof casserole melt butter then put in the meatloaf. Bake at 356°F for about 30 minutes, rotate in halfway.

Wait until slightly cold before cutting slices.

To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste. Add milk little by little mixing, avoid lumps. Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid. You can keep it in the fridge and heat right before serving the meatloaf.

2 thoughts on “Bolognese meatloaf

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