Mortadella and Beef Meatloaf with Cave Aged Cheese
Ingredients
Method
- Pre-heat the oven to 180C/160 Fan/Gas 4. Grease a moderately large baking dish with a little oil.
- Tear the bread into chunks (crust and all, unless it is impossibly thick and tough) and soak in the milk until softened. Mash the two together roughly. Chop the mortadella finely.
- Cut the the cacciocavallo into 1 cm thick slices, then cut again to form 1 cm thick batons Add soggy bread and milk and chopped mortadella to the minced beef along with the pecorino or parmesan, chopped parsley, garlic, eggs, salt and pepper. Mix the whole lot together.
- Tear off a large rectangle of greaseproof paper and lay it flat on the work surface. Tip the meat out in a heap in the middle. Pat it out firmly to form a large rectangle some 1.5cms thick. Arrange the mozzarella batons in a long line about 3 cms away from one of the narrower sides of your rectangle. Arrange whole parsley leave on top of the mozzarella then scatter over the capers.
- Now, roll up the meatloaf, lifting the meat up and over the mozzarella with the help of the greaseproof paper. Lift the rolled meatloaf, still in its paper jacket, into the oiled baking tin, and roll it into place as you remove the greaseproof paper. Toss the potato wedges with 2 tablespoons of olive oil and season with salt. Arrange them around the meatloaf. Brush the meatloaf with a little olive oil, then slide into the oven.
- Roast for 50-70 minutes (the thicker it is the longer it will take), turning the potatoes a couple of times and basting the meat loaf with its own juices. Check that the meat loaf is done by inserting a skewer into the centre: if the juices run pink cook for another 10 minute or so. If they are clear it is done. If you use a meat thermometer, it should register 70C. Take the meatloaf out of the oven, cover loosely with foil and leave to rest for 10 minutes before slicing and serving.
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Overall Rating:
4.30
(18)
