Italian American Meatloaf

Name: Italian American Meatloaf
Yield: serves 10 or more
Ingredients: 2 cups cubes of country bread with crust; 1 cup milk; 2 medium carrots, cut into chunks; 2 medium stalks celery, cut into chunks; 1 medium onion, cut into chunks; 1 1/2 pounds ground beef; 1 1/2 pounds ground pork; 1 bunch scallions, trimmed and chopped; 1 cup grated Grana Padano or Parmigiano-Reggiano; 1 cup marinara sauce (see page 108) or puréed canned tomatoes; 1/2 cup chopped fresh Italian parsley; 2 teaspoons kosher salt; 1 teaspoon dried oregano; 2 tablespoons extra-virgin olive oil

December 14, 2011

One would think that meatloaf is very American, but its origins are actually in a German colonial dish of minced pork mixed with cornmeal. Italians serve it a lot as well, and in this rendition the cultures blend deliciously with the addition of a pestata, a paste of carrots, celery, and onions. Not only does the meatloaf taste delicious, but it is foolproof, moist every time. The leftovers reheat as if just cooked, and Italians love to serve it with roasted potato wedges.

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