Italian Stuffed MeatloafYum
Italian Stuffed Meatloaf loaded with Italian sausage, pancetta wrapped in beef steak is this holidays’ season favorite. Great Sunday lunch too !
Italian Stuffed Meatloaf is younger brother of Farsu Magru; the story started in 13th century, on Sicily, with simple piece of meat rolled around bread crumbs. That way, more people were fed with less meat.
As time passed by and our standards of living improved, the ingredients became richer also. The result is so many Italian meatloaves or individual, little meatloaves that almost every family has it’s own recipe.
Needless to say, everybody believes, her/ his is the best !
Meatloaf recipe I present to you is simple since it has no mozzarella or any vegetables rolled inside. We serve vegetables as side dish. Roasted bell peppers are the best !Here you can see the basic ingredients : nice beef steak, pancetta, Italian sausage and eggs.
When finishing italian stuffed meatloaf, I realized it is wide enough to use eggs of normal size so please have that in mind. Quail eggs are not included in this meatloaf.
Sometimes, especially when preparing cheese stuffed meatloaf, cheese runs out and your precious sauce is not that precious any more. I have written the details about this beauty at the end of recipe details.
Italian stuffed meatloaf is easily found in every supermarket, all over Italy and surrounding countries, although it’s origin is Sicily. Angevins of France introduced it. Farsu Magru name is based upon the French word „farce“ , which means “stuffing“. In old french it was related to improvisations applied by actors to medieval religious dramas.
So, to leave brief history behind, let me note that this stuffed meatloaf recipe feeds 6 people so I make it for holidays or any other occasion to share it with more than 2pots.
My son is not a huge fan of vegetable stuffing. To make things easy, I roll beef steak, pancetta and Italian sausage ( ground meat, already mixed with herbs and spices ). While you prepare this stuffed meatloaf, please be careful with salt and ground black pepper. Both pancetta and sausage meat are salty so it’s easy to overpower it and ruin beautiful dinner recipe.
Here you can see the most important steps of making our family’s favorite :
As you see on the photo on the top, I took the roll out of thick bottom pot and made the slice to be a star.
It is easy to see three layers of different kinds of meat.
The timing is perfect to answer some questions related to meatloaves in general :
- What is meatloaf seasoning made of?
When preparing classical meatloaf, I use salt, freshly ground black pepper, paprika, chopped onion and garlic, chopped fresh parsley, oregano and chili powder to taste.
- What are unique and delicious toppings for meatloaf:
Truffles paste is our favourite. Horseradish cream, pesto, reduced meatloaf sauce with some heavy cream and orange peel are beautiful. So is reduced sauce with dried plums and chopped walnuts.
- What is the secret to moist classically prepared meatloaf?
Bread crumbs soaked in milk. Once you add the mixture to your meat, combine well. I do it using my hands. Once you get smooth texture form a loaf and bake.
- What is the difference between meatloaf and hamburger ?
In our experience: the difference is no eggs and breadcrumbs in our hamburgers.
Italian Stuffed Meatloaf
Italian Stuffed Meatloaf loaded with Italian sausage, pancetta wrapped in beef steak is this holidays' season favorite. Great Sunday lunch too !
- 530 grams beefsteak, butterflied
- Salt and ground black pepper to taste
- 9 slices Pancetta
- 200 grams Italian sausage, without casings
- 3 eggs, hard boiled
- 2 Tbsp olive oil
- 1 onion, medium sized, finely chopped
- 1 cup white wine
- ½ cup of tomato puree
- ½ cup water
- Pinch of sugar
- 1 Tbsp chopped fresh parsley leaves
- Kitchen twine
- Small toothpicks,optional
Place beef steak between two plastic wraps on flat working surface. Beat with mallet to soften a bit. Make sure it’s ¼ inch thick after beating. The size you should have is 12 x 10 inches approximately.
Sprinkle the steak with salt and ground black pepper. Be careful with salt since both pancetta and Italian sausage are already spiced.
Place slices of pancetta to cover the meat.
Tap Italian sausage on pancetta, lengthwise, as seen on the photos at the beginning of this post.
Press hard boiled eggs into the sausage meat.
Roll the steak to get big fat salami. Tie with kitchen wine. Be careful while winding to make sure the stuffing remains inside. If necessary, use some toothpicks to keep the ends of meat loaf together. Leave the roll aside.
In frying pan, combine olive oil and onion and saute for 7 minutes.
Place the roll inside and gently roast on all sides so the meat roll is golden brown all over. It should be done after 15 minutes.
Start adding white wine and sugar, slowly, during 30 minutes of simmering.
Add tomato puree combined with water and leave to slowly cook for approximately 90minutes. Turn the roll occasionally while boiling.
When almost done, sprinkle with chopped fresh parsley leaves to release the beautiful flavours.
Turn the heat off and leave the roll to rest for 10 – 15 minutes.
Take it out and take the kitchen wine away.
Cut the slices 2 cm ( ¾ inch ) thick.
Serve with your favourite vegetables, pasta or roasted potatoes.
If you’ll have any extra sauce, treat it with special care : for us, it is the most precious gem : we keep it for the day after to serve with gnocchi or pasta. Heaven !
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