Lemon, Sage and Fontina Meat Loaf

meatloaf-silvia-baldini

Lemon, Sage and Fontina Meat Loaf
Print Recipe
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Lemon, Sage and Fontina Meat Loaf
Print Recipe
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
45 minutes
Ingredients
  • 1 pound double ground beef
  • 1 pound double ground pork
  • 1 pound double ground veal
  • 2 tablespoons chopped parsley
  • 1/2 large chopped yellow onions
  • 1 large egg
  • 2 tablespoons grated parmesan
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 cup fresh ricotta drained
  • 4 tablespoons grated bread crumbs
  • 1 shot glass cognac
  • 10 leaves fresh sage no stem
  • 1 lemon peel julienned thin
  • 1/2 cup fontina cheese cubes small
  • 10 slices pancetta or bacon or speck
  • salt and pepper
  • olive oil
Servings: people
Units:
Instructions
  1. 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.
  2. 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 10x15 inches. Layer the sage, fontina and lemon peel, forming a strip in the center.
  3. 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.

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