Sicilian Braciole Loaf

READY IN: 2hrs 15mins




  • Preheat oven to 350°.
  • In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
  • Add in the garlic and cook, stirring 1 minute.
  • In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
  • On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
  • In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
  • Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
  • Use the waxed paper to help roll up the meat from the long side.
  • Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
  • Bake 45-50 minutes or until the roll is firm and nicely browned.
  • Make the sauce while the loaf is baking.
  • In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
  • Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
  • Stir in the flour; cook, stirring 1 minute.
  • Whisk in the broth, marsala, and herbs.
  • Bring to a boil, stirring.
  • Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
  • Season to taste with salt and pepper.
  • Take the meat loaf out of the oven and let stand 10 minutes.
  • Cut into 12 slices and serve with the sauce.