Drive away with green broad beans and ricotta
Sunday meatloaf with rosemary potatoes
ingredients
servings
4
Beef
600 oz
Pork mortadella
150 oz
Courgette
250 oz
Garlic
1 wedge
Onion
40 oz
Extra virgin olive oil
3 spoons
Smoked pork belly
150 oz
Black pepper
to taste
Salt
to taste
Eggs
1 unit
Grated Parmesan cheese
120 oz
second courses from Italy - Campania
Sunday meatloaf with rosemary potatoes
Sunday meatloaf with rosemary potatoes
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
a second based on very tasty meat, ideal for a Sunday lunch, an explosion of flavors
preparation
step 1
Prepare the baked potatoes separately with garlic oil and rosemary sprig.
step 2
Chop the mortadella in a chopper or chop with a knife. Put the finely chopped oil, garlic and onion in the pan, then add the diced zucchini and brown.
step 3
In a large bowl combine all the ingredients except the pancetta and mix well with salt and pepper.
step 4
Spread half slices of smoked bacon on the pastry board, smooth the meatloaf and roll it to center it on the bacon.
step 5
Covered one side, turn the meat loaf and repeat the operation with the remaining slices of bacon, to facilitate the work you can help with baking paper.
step 6
Once wrapped, close it in caramel baking paper, place in the box and bake at 200 degrees for 30 minutes covered, uncover and cook for another 15 minutes.
step 7
For a light version, pancetta can be avoided
