Meatloaf with green peas

Ingredients

• 430 g of ground beef from an adult cow
• 70 g of ground pork
• 100 g of cooked ham
• 80 g of aged Parmesan Reggiano, aged for at least 18 months
• 1 whole egg
• 1 clove of garlic
• 100 g of bread crumbs
• A sufficient amount of whole milk
• 1 carrot
• 100 g of fresh green peas
• enough breadcrumbs
• walnut and nutmeg
• parsley
• salt and black pepper
• 4 tablespoons of extra virgin olive oil
• 1/2 glass of white wine
• 1/2 cup of vegetable broth
• wise
• rosemary

Cut the bread into small pieces and let it soak in the milk.

Cook the carrots and green peas (together if you like) until they are tender, but still firm. Then, let them cool.

Pass the carrots and green peas through a salad spinner to remove as much excess water as possible.

Make sure to squeeze out the bread crust well to remove as much milk as possible.

Slice the cooked ham and grate the Parmesan cheese.

Add the chopped parsley and garlic, and continue to blend.

Add salt to taste, three or four grinds of black pepper, and a pinch of nutmeg.

Add the diced carrots and green peas, then the prepared breadcrumbs.

Add the ground meat and knead with your hands.

Finally, add the egg and continue to knead until you have a smooth, even mixture.

If necessary, add a small amount of breadcrumbs, but use them sparingly: if you haven’t squeezed enough water and bread, no amount of breadcrumbs will help, and the polpetone will fall apart. You can also add another egg to compensate.

Spread breadcrumbs evenly on a sheet of aluminum foil or cling film.

Create a cylinder with a diameter of 8 to 10 cm, place it on the dough, and cover the entire surface with breadcrumbs.

Roll the dough tightly around the filling, pressing firmly to create a cylinder similar to a large cotechino. Then, let it rest for a few minutes.

Remove the leaf, then brush the roll with oil paint, using sage and rosemary, moisten with white wine, and then with broth, and cook covered, turning occasionally.