Name: Meat Loaf in Tomato Sauce (Polpettone al Sugo)
Yield: Serves 8
Cuisine: Italian
Ingredients: salt and pepper to taste; 4 tbsp olive oil; 175 g (6 oz) breadcrumbs made from stale bread; 2 tbsp finely chopped fresh flat-leaf parsley; 55 g (2 oz) Parmesan, freshly grated; 1 onion, finely chopped; 2 × 800 g (1¾ lb) cans peeled plum tomatoes, drained of some of their liquid; 1 garlic clove; 10 fresh basil leaves, torn; olive oil for shallow-frying; 4 eggs; 1 kg (2¼ lb) minced beef

Preparation info

Serves
8

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘I distinctly remember how this dish used to satisfy our appetites when my brothers and I were young. It had two advantages: the sauce in which it was cooked provided an excellent dressing for the pasta which was served up as a first course. Then the meat loaf, cut into slices, appeared as a tasty main course.’

Ingredients

1 kg (2¼ lb) minced beef
175 g (6

Method

Mix the minced meat together with the breadcrumbs, parsley, Parmesan, salt and pepper, and thoroughly mix. Lightly beat the eggs and add to the meat mixture, which should now stick together. Form the mass into a large oval meat loaf. If you have difficulty shaping it, and it is falling apart, add a few more breadcrumbs to the mixture. (It is a good idea to fry a small meatball first to check th

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Ingredients

Method

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