Meatballs in sauce softest
single courses from Italy
Meatloaf with beets
Meatloaf with beets
ready in
1 hour 45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The meatloaf with biete or chard is a second tasty and represents an original way of filling the meatloaf. When is the right season, ie November / December, the beets and chard are calloused and tasty. Simply wash them with care and cook directly in the pan, after oil and sauté garlic for a few minutes. Stuff the meatloaf with the beets, to which we add a bit of buffalo ricotta or sheep, and serve with a mouthful of chard sauteed.
preparation
step 1
Freshly prepared meatloaf wetting the bread and wring well, mix the ground meat with bread, egg, Parmesan, salt and pepper.
step 2
They work well together with your hands dough and let rest half an hour in the refrigerator. Wash thoroughly and cut biete each leaf so as to eliminate a large part of the white coasts.
step 3
After washing twice, place in colander and meanwhile the oil and saute garlic. Pour all the beets in the pan and close with a lid.
step 4
Simmer at least 15 minutes, turning a few times and adding the salt, try a leaf before turning off. Picked up one half of the beets and shake it with the ricotta and a little pepper.
step 5
Remove the meat from the fridge, roll it into a rectangle, with the aid of kitchen film and a rolling pin. Spread the filling and closing the meatloaf.
step 6
If you have leftover filling, you can apply it directly onto the surface and form a delicious crust.
step 7
Put a dolio wire on the bottom of the pan, return the meat loaf, sprinkle with a little longer dolio and bake at 200 degrees for about 30 minutes.
step 8
Let stand after cooking and cut into slices, serving with a bite of the remaining biete. Enjoy your meal!