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Stewed Meatloaf from Florence Recipe

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This recipe for Stewed Meatloaf from Florence, by , is from The Barbour Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Walters (Janie Barbour)
Added: Friday, November 7, 2008


1/2 lb. ground beef
1/2 lb. ground pork
1 egg
50 g. (2 oz.) grana cheese (I use Parmesan & Romano)
2 garlic cloves, chopped
2 hard boiled eggs (optional)
1 T. finely chopped basil
1 T. finely chopped parsley
1 red onion, chopped
500 g. (1 lb.) canned tomatoes
90 g. (3 oz.) extra virgin olive oil
120 ml. (1/2 cup) dry red wine
salt and freshly ground pepper to taste

Preheat oven to 400 F.

In a large bowl, mix the two kinds of meat, add the parsley, basil, egg, grana cheese, garlic, salt and pepper. Shape into a loaf, then press in the hard boiled eggs. Pour 4 T. of the oil in an oven proof pan and add the meatloaf. Bake for 15 minutes, then pour in the wine and let it absorb. Continue cooking for half an hour. Meanwhile, in a separate pan, pour in the remaining oil, add the onion, and saute for 10 minutes. Add the tomato sauce and the salt and pepper and continue cooking for 10 minutes. Add the cooked meatloaf to the sauce and boil for 5 minutes. Serve the meatloaf with the sauce accompanied by a side dish of potatoes.

Number Of Servings:
Number Of Servings:
Serves 8




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