Italian Meatloaf
This Italian Meatloaf Wrapped in Pancetta is a dish that is sure to please any Italian food lover. The meatloaf is made with a mix of beef and pork, vegetables, and a few secret ingredients to keep it juicy and flavorful. It’s then wrapped in pancetta and cooked until super juicy inside and crispy on the outside.
This version is a little like an arancini — it contains a small piece of mozzarella cheese that oozes out from the center. This recipe is sure to become a family favorite for both meatloaf lovers and otherwise. Perfect for the festive season and sure to impress your guests!
Pro tip: Serve with buttery roasted potatoes and green vegetables like green beans or asparagus. You could also pair it with a simple salad.
Enjoy Italian Meatloaf Wrapped in Pancetta with your friends and family today!
Ingredients:
- 1.5 lbs ground beef (20% fat)
- 10.5 oz ground pork (15% fat)
- Salt and pepper
- ½ cup milk
- 3 large slices crustless brown bread
- 1 medium grated carrot
- 4 oz button mushrooms (approx. 4 large)
- 2 shallots
- 2 large cloves garlic, crushed
- 1 tsp dried oregano
- ½ tsp fresh or dried rosemary
- 3 oz grated pecorino cheese (1 cup)
- ½ cup chopped parsley
- 2 large eggs
- 7 oz pancetta strips (around 34 pieces)
- 10 oz mozzarella cheese
Instructions:
- Step 1 – Remove the crust from the bread, tear into pieces, and soak in milk. Set aside.
- Step 2 – In a mixing bowl, add combined minced meats, salt and pepper, bread soaked in milk (squeeze out excess milk), grated carrot, grated mushrooms, chopped shallots, minced garlic, oregano, rosemary, pecorino cheese, chopped parsley, and eggs. Mix well by hand.
- Step 3 – Lay one or two overlapping large sheets of plastic wrap on a clean surface. Arrange pancetta slices in two overlapping rows widthwise, ensuring each strip overlaps slightly. Repeat until you have a full sheet.
- Step 4 – Place the meatloaf mixture in the center on top of the pancetta. Flatten into a rectangle. Place mozzarella batons along the centerline, then fold meat over the cheese to form a log, sealing gaps.
- Step 5 – Using the cling film, wrap the pancetta tightly around the meatloaf. Roll it firmly, twist the ends, and wrap again in foil for stability. Chill for 2–3 hours or overnight.
- Step 6 – Remove from foil and place on your workbench. Tie with kitchen twine — one lengthwise, one around the center widthwise, and 3 more evenly spaced.
- Step 7 – Bake in a preheated oven at 350°F (180°C) for 60–80 minutes, or until cooked through and crispy on the outside.
- Step 8 – Let rest for 20–30 minutes. Remove twine and slice into portions.
- Step 9 – Serve with your favorite sauce — Marinara or Vodka pasta sauce work well — and garnish with fresh rosemary or basil.
Recipe courtesy of Recipe30.com
