Growing up, we primarily ate the cuisine of Calabria, a poor region of southern Italy... peasant food- but I remember everything being delicious.
Most meals had a typical, Italian style salad-for us that was iceberg lettuce with red wine vinegar & olive oil, tomatoes, red onions, olives, cucumbers.
We always had pasta, then lots of vegetables with the main course. I don't remember eating too many meat entrees but my mother's meatloaf is probably my absolute favorite.
Prep Time: 30 min
Yield: 4 portions
Ingredients
3 oz. Olive oil
1/2 Cup. Spanish onion, chopped
3 cloves Garlic, peeled
1/2 tsp Kosher Salt
t.t. Black pepper
1/4 Cup. Breadcrumbs (I like Progresso Italian style)
2 ea Eggs
3 Tbsp. Tomato paste
2 lbs Meatloaf blend (ground beef, veal, pork)
1/4 Cup. Parmesan cheese, grated
3 ea Hard boiled, peeled (only simmered for 8 minutes)
Heat the olive oil in a pan, add the onions and garlic and cook until tender, about 4 minutes; cool.
Put the ingredients (not the hard boiled eggs) into a mixing bowl, mix until incorporated. Take one spoonful & fry it in oil to taste. Add more seasoning if desired. Place the meatloaf mixture onto a sheetpan lined with parchment, forming a loaf. Make an indentation in the center, the long way to fit the hard boiled eggs into the middle of the meatloaf, place the eggs in the center in a row lengthwise (don't break the eggs), smooth the meatloaf mixture back over the eggs to form the loaf.
Place the meatloaf into a preheated oven (350° F) and bake until internal temperature of 165° F. Take the meatloaf out and rest for 20 minutes before eating.
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