Polpettone alla napolitana (neapolitan meatloaf)

Method

1. Soak the bread in the milk. Set aside.

2. In a large bowl, mix together the carrot, celery, parsley, minced veal and minced pork.

3. Break in the eggs and mix in, together with the Parmesan. Season with salt and freshly ground pepper. Drain the soaked bread and mix into the veal mixture.

4. Place half of the veal mixture in a roasting tray lined with baking parchment.

5. Place the hard-boiled eggs on the veal, spacing them evenly apart. Cover with the remaining veal mixture, Shape the mince mixture into an oval-shaped meatloaf. Chill in the fridge for 30 minutes.

6. Preheat the oven to 170ºC/gas 3.

7. Bake the meatloaf for 1 hour 30 minutes. Twenty minutes before the meatloaf has completed cooking, pour over the white wine and layer the ham slices over the meatloaf.

8. Once the meatloaf has completed cooking let it cool down slightly. Slice it and serve it with salad leaves tossed with a lemon dressing.

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Ingredients

50g bread, crusts trimmed
100ml Milk
1 carrot, finely chopped
2 celery sticks, finely chopped
a small bunch of flat-leaf parsley, finely chopped
400g minced veal
400g minced pork
2 Eggs
200g Parmesan, finely grated
salt and fresh ground black pepper
4 hard-boiled eggs
4 slices of cooked ham
100ml dry white wine
salad leaves tossed with a lemon dressing

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