Meatloaf filled with scamorza sauce
Preparation
- Finely chop the mortadella, the parsley and the red onion;
- Mix the two minced pork and beef with the chopped mortadella, the onion, the grated cheese, the breadcrumbs and the parsley;
- Add salt, pepper and the eggs and mix all the ingredients together;
- Move to a working plan and shape a quite solid block;
- Shapeaholeinthecenterandaddthepreviouslycutintostripssmoked scamorza inside;
- Close it on itself, then press very well to ensure that the cheese does not come out while it cooks;
- Brown the meatloaf very gently in the pan;
- Brown the garlic cloves in a large saucepan and add “Il Corposo” Rustica Sieved Tomatoes Sauce Petti;
- Adjust salt and pepper;
- Add the meatloaf in the sauce, cover with lid and cook for 40 minutes, turning frequently and gently;
- Serve the meatloaf in slices, with plenty of tomato sauce.
Ingredients for 4 people
• Minced pork, 250 g;
• Minced beef, 150 g;
• Mortadella, 100 g;
• Grated Parmigiano Reggiano, 100g;
• Breadcrumbs, 100 g;
• Eggs,2;
• Salt/Pepper;
• Chopped parsley, 10 g;
• Red onion, 1;
• Smoked Scamorza cheese, 80 g;
• “Il Corposo”, Rustica Sieved Tomatoes Sauce Petti 700 ml;
• Garlic, 2 cloves;
• Flour 00, q.s.
• Minced beef, 150 g;
• Mortadella, 100 g;
• Grated Parmigiano Reggiano, 100g;
• Breadcrumbs, 100 g;
• Eggs,2;
• Salt/Pepper;
• Chopped parsley, 10 g;
• Red onion, 1;
• Smoked Scamorza cheese, 80 g;
• “Il Corposo”, Rustica Sieved Tomatoes Sauce Petti 700 ml;
• Garlic, 2 cloves;
• Flour 00, q.s.
