Lemon, Sage and Fontina Meat Loaf
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Lemon, Sage and Fontina Meat Loaf
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| Servings | Prep Time |
| 8people | 20minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 1pound double ground beef
- 1pound double ground pork
- 1pound double ground veal
- 2tablespoons chopped parsley
- 1/2large chopped yellow onions
- 1large egg
- 2tablespoons grated parmesan
- 1/2teaspoon cumin powder
- 1/2teaspoon fresh grated nutmeg
- 1/2cup fresh ricottadrained
- 4tablespoons grated bread crumbs
- 1shot glass cognac
- 10leaves fresh sageno stem
- 1 lemon peeljulienned thin
- 1/2cup fontina cheesecubes small
- 10slices pancetta or bacon or speck
- salt and pepper
- olive oil
Instructions
- Sweat the onions with the parsley until soft but not colored. Meanwhile in a mixer bowl add the beef, pork, veal, egg, grated parmesan,cumin powder, nutmeg, ricotta, bread crumbs, salt and pepper. Mix well until all is combined. Add the onions and parsley mixture, cognac and mix again.
- Cover a cutting board with a rectangular piece of saran wrap. Scoop the meatloaf mixture in the middle of the board and with wet hands form an even rectangle about 10×15 inches. Layer the sage, fontina and lemon peel, forming a strip in the center.
- Using the saran wrap to help you, roll the meatloaf and seal all the edges forming a cylinder. Discard the saran wrap. Place the meatloaf in lined oven dish and cover with the pancetta slices overlapping them slightly. Cook in a preheated oven for about 45 minutes.
Recipe Notes
You can make the meatloaf and freeze it before cooking it.
Serve warm or room temperature.