NORTHERN ITALY'S MEAT LOAF for SANDWICHES
It is great sliced and served on a buffet table, wonderful in sandwiches because of the texture. I always make 2 loaves, serving one for supper. In the drippings I cook potatoes, thicken the gravy, and add frozen peas. Delicious.
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- ground veal
- ground pork
- large eggs
- parsley flakes or fresh parsley
- onion chopped
- cloves garlic minced
- salt and pepper
- 1 1/2 cups bread crumbs (seasoned optional)
- or bread crumbs to hold
ITALIAN MEAT LOAF FOR SANDWICHES
1Combine all ingredients and mix gently
Form 2 loaves of equal size, and sprinkle with flour or use bread crumbs
2In a large and high sided hot skillet, add oil and brown the loaves on all sides..... (recipe was given as "Heat oil in electric fry pan" which was the invention of the 1950's)
VERY IMPORTANT STEP: When this is done, VERY SLOWLY .... add BOILING WATER up to 1 INCH. Be very careful, as it will splatter..
3You may have to keep adding a little water and cook from 1 1/2 to 2 hours. Turn the loaves over carefully during the cooking time. When the juice from the loaves is clear, they are done.
4Cool and wrap in foil wrap..... It is delicious and the texture is like processed sliced meat, not crumbly like a meatloaf.
5As mentioned, I usually remove the meatloaves and add potatoes to the broth, thicken the sauce, and add frozen peas to serve for supper.