(Better than) Muni’s Meatloaf

Name: (Better than) Muni’s Meatloaf
Yield: Makes one 30 cm loaf, about 8 servings
Ingredients: 20 g Parmigiano Reggiano or pecorino Romano, grated; 140 ml milk, scalded; 2 tablespoons olive oil or vegetable oil, such as safflower or rapeseed; 1 medium white onion, about 225 g, peeled and finely chopped; 75 ml passata (or ketchup for a more ‘American’ flavour); 5 g chopped flat-leaf parsley; 1 large clove garlic, peeled and grated on a Microplane; 85 g fresh breadcrumbs (see box); ¼ teaspoon freshly ground black pepper; ½ teaspoon salt; 450 g beef mince; 1 medium egg

Preparation info

Makes one 30 cm loaf, about
8
servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

After years of trial and error, I arrived at this version of meatloaf, and I make it all the time now. The soaked breadcrumbs make the meatloaf moist whether you serve it hot or cold.

Ingredients

2 tablespoons olive oil or vegetable oil, such as safflower or rapeseed
1 medium white onion

Bread

Method

Set a rack in the middle level of the oven and preheat to 190°C/gas mark 5.
Combine the oil and onion in a medium sauté pan and cook over a low heat until soft and translucent, about 15 minutes.
Put the breadcrumbs in a large mixing bowl and