Preparation time is 25minutes
Cook time is 55minutes
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
- 2 slices white bread, thick slice, crusts removed and broken into chunks
- 2tablespoons milk
- 1 pinch freshly grated nutmeg
- 500grams ground beef
- 6 slices pancetta, finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 4tablespoons freshly grated Parmesan cheese
- 1 egg, lightly beaten
- 1 cup fine dry white bread crumbs
- 2tablespoons olive oil
- 2/3 cup dry white wine
- 400grams chopped tomatoes
- 1 orange, finely grated zest
- 2tablespoons flat-leaf parsley, roughly chopped
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2580kJ / 615Cal
2580 Kilojoules or 615 Calories
30% of daily energy intake*
Protein
42.8grams
Fat
28.0grams
Carbs
42.0grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Soak the bread in a bowl with the milk and nutmeg for about 10 minutes until the milk is absorbed. Mash with a fork. Combine the beef, pancetta or bacon, onion, and half the garlic in a large bowl. Add the Parmesan, egg, and bread. Season with salt and pepper. Mix gently with your hands until well combined. Form into a loaf shape. Spread the bread crumbs out on a large plate and roll the meatloaf over to coat thoroughly.
Step 2 of 3
Heat the oil in a shallow saucepan with a tight-fitting lid over a medium heat. Add the meatloaf and cook, turning occasionally, until golden all over. Add the wine, boil rapidly until reduced by half, then add the tomatoes. Cover and simmer very gently, turning the meatloaf occasionally and adding a little water if necessary, for 40-45 minutes, or until a knife inserted into the center comes out hot.
Step 3 of 3
Lift onto a serving dish. Stir the orange zest, parsley, and remaining garlic into the pan and simmer for 2 minutes. Season with salt and pepper. Spoon over the meatloaf.
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