Made with a mix of ground turkey and crumbled sausage, this meatloaf is seasoned with Parmesan cheese and nutmeg and baked with the dessert wine Vin Santo. Then, it's sliced, wrapped in mortadella and covered in bechamel before it's baked again until bubbly. Using day-old bread crumbs that have been soaked in milk to help bind the meat results in maximum tenderness — the same kind you're going for when you make meatballs at home.
- 150 grams bread crumbs (day-old, soaked in milk)
- 400 grams turkey meat (ground)
- 2 sausages (fresh, crumbled)
- 50 grams grated parmesan cheese
- 2 eggs
- ground nutmeg
- parsley (chopped)
- extra-virgin olive oil
- 3 ounces vin santo
- 80 grams mortadella (sliced thinly, without pistachios)
- 250 grams sauce (bechamel)
- Preheat the oven to 190C.
- Combine the ground turkey with the crumbled sausage in a bowl, add the bread crumbs soaked in milk and the grated cheese.
- Add the eggs, a pinch of nutmeg, a pinch of salt, and some chopped parsley.
- Shape the mixture into a meatloaf.
- Grease a baking dish with oil, place the meatloaf inside and pour the Vin Santo over the meatloaf.
- Bake for approximately 50 minutes turning the meatloaf over often. Keep the baking dish covered for the first 40 minutes, then remove the aluminum foil.
- Remove the meatloaf from the oven, let it cool and slice it to a thickness of 1 centimeter.
- Wrap each slice of meatloaf in a slice of mortadella.
- Place the wrapped slices in a greased baking dish.
- Add the 2 tablespoons of Vin Santo to the bechamel sauce and pour the sauce over the slices.
- Place the baking dish in the oven for 10 minutes and then serve.
PER SERVING *
|Calories560Calories from Fat320|
|% DAILY VALUE*|
|Calories from Fat320|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.