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Ligurian Meatloaf

17/11/2023

The Ligurian meatloaf is a traditionally flavorful dish, where vegetables and aromatic herbs play a leading role. Here’s the recipe:

Ingredients

  • 500g of ground veal
  • 2 eggs
  • 150g of mortadella slices
  • 100g of grated Parmesan cheese
  • 1 bunch of chopped parsley
  • 2 cloves of chopped garlic
  • 1 finely chopped onion
  • Breadcrumbs as needed
  • Salt and pepper as needed
  • Extra virgin olive oil
  • 50g of pine nuts
  • 100g of pitted taggiasche olives
  • 100g of baby artichokes in oil
  • Milk as needed (to soften the breadcrumbs)

Preparation

  1. In a large bowl, mix the ground veal with the grated Parmesan, parsley, garlic cloves, and chopped onion. Add the eggs and mix all the ingredients well.

  2. Moisten the breadcrumbs with a little milk to soften them, squeeze them out and add them to the meat mixture. Season with salt and pepper to taste.

  3. Lay out the meat mixture on a sheet of parchment paper, creating a rectangle about 1 cm thick.

  4. Evenly distribute the mortadella slices, the chopped baby artichokes, taggiasche olives, and pine nuts over the meat rectangle.

  5. Roll up the meatloaf using the parchment paper, sealing the ends well to prevent the filling from coming out during cooking.

  6. Place the meatloaf on a baking tray lined with parchment paper and drizzle with a little oil.

  7. Bake in a pre-heated oven at 180°C for about 45-50 minutes, until the surface is golden and crispy.

Trivia

The Ligurian version of the meatloaf is distinguished by the addition of taggiasche olives, pine nuts, and baby artichokes, typical of Ligurian cuisine. It reflects the variety of flavors and agricultural richness of the region. It can be served either hot or cold, making it perfect for a picnic or buffet.