PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

•  60gr plain breadcrumbs
• 125ml milk
• 600gr minced lamb from Quebec*
• 150gr mortadella minced with a small food processor
• 150gr prosciutto cotto minced with a small food processor
• 2 eggs
• 125gr of Parmesan grated cheese
• Sea salt with fresh herbs
• Zest of 1 lemon
• 3 tablespoons of olive oil
• 4 hard boiled eggs shelled
• 2 tablespoons unsalted butter
• 4 tablespoons of Stefano’s olive oil
• 250 ml of white wine dry or rosé
•  2 sprigs of rosemary

* You can substitute for 300gr minced pork and 300gr minced veal or beef

PREPARATION:

1. Preheat oven at 350 F
2. In a big bowl combine veal, pork, mortadella, porsciutto cotto, breadcrumbs, milk, 2 eggs, lemon zest, olive oil, parmesan cheese and season with sea salt with fresh herbs and mix well with your hands.
3. On a piece of parchment paper flatten the mixture using the palms of your hands to form a rectangle 10in(24cm) long by 8in(20cm) wide 1 1/2 in(4cm) thick.
4. Cut a thin slice off the ends of each hard-boiled egg and place in the middle of the mixture. Wrap the meat over the eggs forming a large roast, putting-the ends together to seal them.
5. Rub with butter and olive oil in an Emile Henry oven proof dish, place the meatloaf and add the rosemary. Cook in the oven for about 1 1/2 hours, using 1/2 cup of the wine, baste the meatloaf several times during the cooking.
6. Remove meatloaf and keep warm.
7. In a small saucepan add the sauce of the meatloaf and pour 1/2 cup of wine and reduce the sauce.
8. Arrange the slices on a serving dish, pour the sauce and serve.
9. Serve with green French beans or a salad.
10. This is also excellent when served cold.