NORTHERN ITALY'S MEAT LOAF FOR SANDWICHES
A Friulani neighbor shared this recipe with me in the 1960's. It is great sliced and served on a buffet table, wonderful in sandwiches because of the texture. I always make 2 loaves, serving one for supper. In the drippings I cook potatoes, thicken the gravy, and add frozen peas. Delicious.
Provided by Noreen Barbe @zepanther
Number Of Ingredients 10
Steps:
- Combine all ingredients and mix gently Form 2 loaves of equal size, and sprinkle with flour or use bread crumbs
- In a large and high sided hot skillet, add oil and brown the loaves on all sides..... (recipe was given as "Heat oil in electric fry pan" which was the invention of the 1950's) VERY IMPORTANT STEP: When this is done, VERY SLOWLY .... add BOILING WATER up to 1 INCH. Be very careful, as it will splatter..
- You may have to keep adding a little water and cook from 1 1/2 to 2 hours. Turn the loaves over carefully during the cooking time. When the juice from the loaves is clear, they are done.
- Cool and wrap in foil wrap..... It is delicious and the texture is like processed sliced meat, not crumbly like a meatloaf.
- As mentioned, I usually remove the meatloaves and add potatoes to the broth, thicken the sauce, and add frozen peas to serve for supper.
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