Italian Stuffed Meatloaf loaded with Italian sausage, pancetta wrapped in beef steak is this holidays' season favorite. Great Sunday lunch too !
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 !