Meatloaf Bolognese Style

Soften the soft bread crumb with a little milk, without soaking it too much. Let it absorb the liquid until it's soft, then squeeze it lightly if necessary: ​​it should blend with the meat without making the mixture moist or pliable.

Collect the mixture in a bowl ground meat, the minced ham, the Parmigiano Reggiano grated and the soft bread crumb softened. Add the eggs, season with salt to taste and pepper and season with nutmeg. Knead and vigorously stir carefully until you get a mixture homogeneous, compact and free of dry areas.

Transfer the dough to a work surface and shape it into a long, rounded shape with a uniform thickness. Firmly press the top and edges together: the meatloaf should hold its shape during browning, with no cracks or exposed edges.

Coat the meatloaf in breadcrumbs and spread them evenly over the entire surface. Gently press the breadcrumbs onto the meatloaf, without distorting the cylinder. The coating should be thin and even, so it browns evenly during cooking.

Heat a little olive oil in a skillet Brown the meatloaf in hot oil, turning it carefully. Brown it on all sides until golden brown and evenly crusted. Do not pierce the meatloaf, to avoid the juices leaking out and the meatloaf losing its firmness.

Melt the butter in a shallow pan and transfer the already browned meatloaf inside. Cook it over low heat, turning carefully when necessary, until evenly cooked and the surface retains a golden brown color. The moderate heat allows the center to cook without burning the outside.

Alternatively, place the meatloaf in a roasting pan and cook it in preheated oven at 180°C (356°F) for about 30 minutes. Check for doneness by observing a well-browned surface and a firm structure. Let the heat reach the center without unnecessarily prolonging the cooking time.

For the version stewed, brown in oil a battuto of celery, carrot and onion before adding the already formed meatloaf. Brown the meat in the aromatic stock, then deglaze with a glass of dry white wine. Wait for the alcohol to evaporate and the aroma to become more intense.

Combine (0.88 oz) 25 g of previously soaked dried mushrooms and (14.11 oz) 400 g of tomato puree. Season with salt to taste and pepper, cover with a lid and cook over low heat for about an hour. The sauce should simmer gently and be thick enough to wrap the slices.

Slice the meatloaf once cooked and arrange the portions on a plate. Cover them with the cooking sauce, distributing the mushrooms and aromatic sauce evenly. Serve the slices well coated, firm yet tender when cut.