Be the first to Emmenthaler cheese, mascarpone, Parmesan, pistachio nuts, lemon rind, and white wine give a Mediterranean flair to this Italian meatloaf.
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1-1/4 pounds ground lean beef
- 1/4 pound thinly sliced bacon, coarsely chopped
- 1 sweet onion, finely chopped
- 1/4 pound Emmenthaler cheese, diced
- 1/2 teaspoon grated lemon rind
- 2 dry white bread slices processed into large crumbs
- 1/2 cup pistachio nuts, shelled and ground to a powder
- 1/4 cup mascarpone cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- Pinch each of salt, pepper, cinnamon and nutmeg
- Flour to coat
- 2 tablespoons vegetable oil
- 1/2 cup dry white wine
- 4 tablespoons butter
- Italian parsley for garnish
Preparation:
Preheat oven to 400 degrees F.
In a large bowl, gently combine ground beef, bacon, sweet onion, Emmenthaler cheese, and lemon rind with a large wooden spoon. Add the bread crumbs, ground pistachio nuts, mascarpone cheese, Parmesan cheese, eggs, salt, pepper, cinnamon, and nutmeg, stirring gently to combine.
Form meatloaf into a roll about 3 inches in diameter. Coat lightly with flour. Heat a large heavy skillet and coat with the vegetable oil. Brown the meatloaf on all sides.
Carefully remove meatloaf to a loaf pan and cover with aluminum foil. Bake 45 minutes in preheated oven. Remove foil. Add wine to the pan, baste with pan juices, and dot with butter. Bake an additional 15 minutes, basting once with pan juices.
Garnish meatloaf with parsley and serve hot.
Yield: 8 servings
In a large bowl, gently combine ground beef, bacon, sweet onion, Emmenthaler cheese, and lemon rind with a large wooden spoon. Add the bread crumbs, ground pistachio nuts, mascarpone cheese, Parmesan cheese, eggs, salt, pepper, cinnamon, and nutmeg, stirring gently to combine.
Form meatloaf into a roll about 3 inches in diameter. Coat lightly with flour. Heat a large heavy skillet and coat with the vegetable oil. Brown the meatloaf on all sides.
Carefully remove meatloaf to a loaf pan and cover with aluminum foil. Bake 45 minutes in preheated oven. Remove foil. Add wine to the pan, baste with pan juices, and dot with butter. Bake an additional 15 minutes, basting once with pan juices.
Garnish meatloaf with parsley and serve hot.
Yield: 8 servings
