Prep 25 mins
Cook 1 hr
A different style of meatloaf with an international flair. A little bit of work to put together, but the results are worth the effort! Source: Homemakers - Chef Rosa Polpettone
- 2 eggs
- 1 1⁄2 lbs lean ground veal
- 1⁄3 cup parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- 4 garlic cloves, minced
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 8 leaves swiss chard, blanched and drained
- 4 slices cooked ham
- 4 slices provolone cheese
- 4 sprigs fresh parsley
- 2⁄3 cup dry breadcrumbs
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 (28 ounce) can tomatoes
- 1⁄4 teaspoon tomato paste
- 1⁄2 teaspoon dried oregano
- In a large bowl, beat eggs; mix in veal, cheese, parsley, 1/4 of the garlic and 1/2 teaspoon each salt and pepper.
- On a sheet of plastic wrap, pat half of the veal mixture into a 8 x 7 inch rectangle. You will make two loaves this way.
- Lay half the Swiss chard, ham, cheese and parsley sprigs, lengthwise down the centre of the meat mixture.
- Lift up long sides of plastic wrap to centre, pressing into loaf shape; seal edges.
- Repeat with the remaining veal mixture, Swiss chard, ham, cheese and parsley sprigs.
- Place bread crumbs in shallow dish; roll each loaf in bread crumbs to coat.
- In a large, deep non-stick skillet, heat olive oil over medium-high heat; brown loaves on one side, using two spatulas, turn over and brown on second side.
- Lift loaves out of pan and place in 13 x 9 inch glass baking dish; set aside.
- In same skillet, fry onion, celery and remaining garlic, until softened, add salt and pepper. Cook about 5 minutes.
- Add tomatoes, tomato paste and oregano, break up tomatoes with a spoon; bring to a boil.
- Reduce heat and simmer until thickened, about 15 minutes; pour over loaves.
- Bake at 350 degrees until meat thermometer registers 170 degrees, approximately 45 - 55 minutes.
- Let stand for 5 minutes.
- To serve - slice thickly and spoon sauce over top.