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Serves:     people
Notes from Anna

Meatloaf the Italian way, a great budget friendly alternative to a traditional roast the whole family will love. An excellent source of protein and iron, serve with plenty of dark, leafy vegetables for a deliciously balanced meal.

You can cook the meatloaf in advance, slice it, cover with foil and keep refrigerated. Warm it up in a warm oven and pour over the hot sauce just before serving.



  1. Wash and chop the parsley. Put the meat, chopped parsley and chilli flakes into a large mixing bowl. Add 2 eggs and the yolk of the third, reserving the white. Reserve 2 tablespoons of breadcrumbs and add the rest to the bowl.
  2. Season the meat with a large pinch of salt, a generous grinding of black pepper and a grating of nutmeg. Mix all the ingredients thoroughly (your hands are best for this job) and shape the meat into a ball. Put the ball on to a wooden board and flatten it slightly. Shape it into a roll about 8cm in diameter.
  3. Beat the reserved egg white slightly with a fork and brush over the meat roll. Coat the loaf with the reserved breadcrumbs. Chill for 20 minutes.
  4. Meanwhile, peel and chop the shallots. Wash the thyme and rosemary, strip the leaves and chop them finely. Peel and crush the garlic. Warm the olive oil in a large, shallow saucepan. Add the shallots, garlic, thyme and rosemary. Sprinkle lightly with salt. Stir well and cook over a low heat for about 5 minutes.
  5. Carefully lower the meatloaf into the saucepan and brown on all sides. Use a spatula to help turn the loaf over. Pour in half the wine and let it bubble gently for a couple of minutes.
  6. Turn the heat down, cover the saucepan with a lid and simmer for 40 minutes. Turn the meatloaf over once, midway through cooking. Baste regularly and if the cooking liquid starts to dry up, add some hot water.
  7. When the loaf is cooked, lift it carefully out of the pan and place on a wooden board. Cover with kitchen foil and keep warm.
  8. Heat up the pan juices, add the corn flour and mix thoroughly. Pour in the remaining wine and 150ml of boiling water. Stir well and simmer uncovered for 10 minutes.
  9. Slice the loaf into 2cm slices and arrange on a warm serving dish so they are slightly overlapping. Drizzle the sauce through a sieve over the meat. Serve immediately.