Polpettone pugliese. This is another Recipe that I cook a lot. Other recipes cook the Meatloaf in a tomato sauce, but this one roasts it dry. It uses minced veal, but if you can’t find it then minced beef will be fine. Italians don’t use the crated “white” variety anyway, so the veal is very pink. This is often served with roast potatoes. Serves 6.

• 800 g minced veal
• 2 stale bread rolls
• 3 eggs
• 100 g grated parmesan or pecorino
• Milk
• Olive oil

1. Break the bread rolls into small pieces and moisten with some milk.
2. Mix together all the ingredients and season with salt and pepper.
3. Form into a loaf and bake for 30 minutes at 200°C.
4. Remove from the oven and leave to rest for a few minutes before slicing.

Filed under: Beef, Eggs, Grana, Milk, Parmigiano, Pecorino Romano, Puglia, Recipe, Secondo - second course, Veal