Polpette (Meatloaf)

This is the best meatloaf I've tasted. It is by Lucinda Scala Quinn. It is a little more complicated than your normal meatloaf but I'm sure you'll agree when you taste it, it was well worth the time. How many meatloaf recipes do you know that have pistachio nuts in it?

INGREDIENTS

• 1/3 cup milk

• 1 slice bread, crust removed

• 1 pound ground pork

• 1 pound ground veal or beef

• 1/3 pound mortadella, minced

• 1 small onion, finely chopped

• 1/2 cup chopped fresh flat-leaf parsley

• 1/2 cup Parmesan cheese

• 1/4 cup pistachio nuts, chopped

• 2 cloves garlic, minced

• 2 large eggs, lightly beaten

• 2 tablespoons white or red wine

• 1/2 teaspoon coarse salt

• 1/4 teaspoon ground pepper

DIRECTIONS

Preheat oven to 400 degrees F. Heat milk in a small pan until warm but not scalded. Turn off heat. Place the bread in the milk and let sit to absorb the milk, turning once, about 1 minute per side. Remove the bread to a board, finely chop it and place the bread in a large bowl.

Add the pork, veal, mortadella, onion, parsley, cheese, nuts, garlic, eggs, wine, salt and pepper to the bread. Using your hands, mix to combine completely. Form into an oval-shaped loaf and place in a large baking dish. Cook for 55 minutes.

TIPS

Let rest 10 minutes before serving.