Venetian Dishes
meat, minced meat, meatloaf, polpette, baked

Nonna Ada's meatloaf

  • Portions: 4
  • Time: 45 min.
  • Difficulty: bassa
  • Ingredients
  • Minced veal, 500 g
  • Fresh ricotta, 200 g
  • Eggs, 2
  • Chopped parsley
  • Chopped chives
  • Salt and pepper
  • Nutmeg, a grate
  • Grated parmesan, to taste
  • Breadcrumbs, as needed
  • Some fresh pancetta slices
  • Extra virgin olive oil
This meatloaf is special: the recipe is from grandma Ada, Matteo's grandmother, who prepares it for every useful occasion she invites us to lunch.
Grandmothers have a limited but reassuring repertoire in the kitchen, because you know that every time you go to eat with them you will find the same things, but always good and comforting: grandma Angelina, for example, always prepared stewed chicken (and my mom hates olives!), the potatoes that we called "long slice" (always a little fluffy because they were fried about an hour earlier) and "cooked vegetables", our mixed herbs such as chard, dandelion...
In reality, grandma Ada never gave me the recipe for this meatloaf, but I tried to replicate it and after a bit of testing the flavor and consistency achieved satisfied me and made me think of her.
And then you know, my kitchen is a bit like that of a grandmother, I'm a bit old in this area .. .ahahhahah!
Mix all the ingredients together, adding breadcrumbs only to achieve a soft but workable consistency.
Do not overdo the bread, or it will be hard after baking.
With the help of parchment paper, place the pancetta slices on top and then the meat, wrap and shape a salami: place in a loaf pan, then open the paper.
Lightly grease the surface and bake in a preheated oven at 180 degrees for 35/40 minutes: halfway through cooking, using the paper, turn it upside down to make it brown on the other side as well.
Serve hot in slices!