Polpettone ~ Tuscan Meatloaf – Organic Tuscany Cookbook

Ingredients

• 1 boiled carrot, sliced lengthways in 4 pieces
• 1 lightly boiled courgette (zucchini), sliced lengthways in 4 pieces
• 1 or 2 hard-boiled eggs (optional)
• 500g (1 lb) very lean, quality ground beef (or if you don’t mind extra fat, replace a third of this with good sausage meat)
• Fifth to half a nutmeg, grated (adjust quantity to taste)
• 2 eggs
• 2 cloves garlic, finely chopped
• Small bunch of parsley, finely chopped
• 100 g (1/4 lb) Parmesan cheese
• 100 g (1/4 lb) ricotta cheese
• 2 boiled, riced medium potatoes
• 3 heaped tablespoons flour
• 100 g (1 cup) breadcrumbs to coat
• 1 glass white wine
• 2-3 cups vegetable stock (if necessary)
• 1 kg (2 lb) ripe tomatoes, skinned and chopped
• 2 cloves garlic