- 6 slices of white loaf bread, soaked in milk and drained
- 350 g ground veal
- 350 g ground beef
- 350 g ground turkey
- 1 handful chopped parsley
- 6 tbsps. grated parmesan
- 2 eggs
- 3 tbsps. Olive oil
- 1 chopped medium onion
- 2 chopped carrots
- 2 chopped celery stalks
- ½ cup red wine
- 1 jar Stefano Faita Tomato Basil Sauce
- Salt and pepper
In a large bowl, mix together the veal, beef, turkey, grated parmesan, parsley, eggs and bread. Season with salt and pepper.
Combine the ingredients by hand and shape into a loaf.
Place the mix into a non-stick or greased loaf pan and bake uncovered for 50 to 60 minutes or by checking the temperature of the meatloaf using a cooking thermometer. The temperature should be 165F for doneness.
While the meatloaf is cooking, heat olive oil in a pan and sauté onions, carrots and celery.
After a few minutes, deglaze with red wine and let reduce.
Once the wine has reduced, add the tomato sauce and let simmer for 10 minutes.
Remove the meatloaf from the oven once fully cooked and let rest, covered, for 10 minutes.
Unmold the meatloaf and cut into slices.
In a frying pan, brown the slices of meatloaf on each side in a little olive oil.
Garnish with sauce before serving.