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Montreal Rustic Italian Meatloaf

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Madrid & Puglia
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    Posted: 09 December 2012 at 03:57
My Mom Eva had immigrated to Montreal, Quebec, in 1921 from Basel, Switzerland, with her French Parents and of course, she loved my paternal Grandmother Margherite´s Rustic Italian Meatloaf. Eva had her own interpretation of combining the French with Margherite´s  NYC Trattoria Meatloaf; and here is the recipe. This is heaven on earth too.
  
MONTREAL RUSTIC ITALIAN MEATLOAF
 
2 CUPS OF DAY OLD BREAD, BREAD CRUMBS GRATED OR PANKO
1 CUP WHOLE MILK
1.5 POUNDS OF GROUND BEEF
1.5 POUNDS OF GROUND PORK OR VEAL ( or 3 pounds of ground beef )
1 pound of fresh sausage ( pork ) sweet or piquant
1 small onion minced
Several slices of Prosciutto di Parma, or other air dried or smoked Ham sliced in thin strips or virutas
15 ounces of Dellao Ricotta or Homemade Ricotta ( see Recipe by Margi in the Cheese Section ) ( www.dellao.com )
3/4 Cup of Reggiano Parmesano Grated Fresh, or A Combination of Pecorino Romano, Grana Padano and Reggiano Parmesano
1 or 2 Eggs
1 tblps. fine sea salt or salt
1/2 pound of: cooked and well drained spinach or fresh sliced mushrooms
1/2 pound Aged Provolone Cheese ( grated or shredded )
freshly ground pepper to taste
5 cups of homemade Marinara; or Dellao or Barilla Brand Marinara
 
RECIPE ...
 
1) preheat oven to 350 degrees farenheit
2) in a large bowl, let the freshly grated bread crumbs soak in the milk
( for 10 minutes; and squeeze the concoction of all liquid )
3) combine the ground meats & the sausage well if using more than 1 type of meat
4) add the egg lightly beaten, minced onion, the ham in strips, the spinach or the mushrooms, the Ricotta cheese, parmesano, parsley, the rosemary, the salt and the freshly ground pepper and a sprinkle of oregano
5) combine each ingredient thoroughly into the meat mixture
6) fold in grated aged Provolone
7) brush the baking pan with olive oil and the meat rub some olive oil on the exterior of the meat loaf
8) cover and bake 40 mins.
9) Uncover and continue baking for 30 to 35 mins. 
10) take out of oven, and let cool for 15 to 20 mins. before slicing
11) top with homemade Marinara Sauce or bottled Dellao Brand or Barilla Brand Marinara.
12) Top with freshly grated Reggiano or similar 
 
Serve with Crusty hot bread, extra cheese and Marinara. Chianti 100% Sangiovese Grape Variety or a lovely Italian  Red Wine of choice shall pair perfectly. ( see Christmas Wines imported to the USA from Italia. )
 
ENJOY,
Margi.
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