Polpettone ~ Tuscan Meatloaf - Organic Tuscany Cookbook

Name: Polpettone ~ Tuscan Meatloaf - Organic Tuscany Cookbook
Total time: 70 min
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

organictuscany.org

This dish is colourful, moist, flavoursome and very comforting.

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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