Classic Meatloaf

My mother taught me to mix cinnamon and nutmeg into the meat for this family classic, which is perhaps a Sephardi influence. Unlike northern European versions which go in the oven, ours is cooked on the hob, which lets the meat cook slowly and absorb the flavour and moisture of the white wine. We serve it at room temperature with hot gravy, and when Passover falls on Shabbat, this polpettone is our choice of main course, as it can be prepared ahead of time, and is simultaneously u