Peppers Meat Loaf

SERVES 4        TOTAL TIME 1h & 30 minutes            DIFFICULTY not too tricky

 

INGREDIENTS:

600 gr. quality minced beef

3 red peppers

3 medium potatoes

2 large free-range eggs

50 gr. Scamorza (if you cannot find them substitute with mozzarella)

50 gr. soft cheese

1 sprig of fresh parsley

3 tablespoon extra virgin olive oil

3 tablespoon Parmesan

3 tablespoon Pecorino (or Parmesan)

salt and pepper to taste

 

DIRECTIONS:

 

• Preheat the oven to 180 C°.

• Cut the peppers in half, lengthways. Discard the stalks and seeds, then cut in thin slices and halve.

• Heat 3 tablespoons of oil in a large frying pan over a medium heat, pour in the peppers, reduce the heat, cover and cook for 10 minutes, stirring occasionally.

• Season with salt

• Peel and finely chop the garlic.

• In a pan of salted boiling water, cook the potatoes until tender. Crush the potatoes

• In a large bowl combine the garlic, the minced beef, the crushed potatoes, the chopped parsley and a really generous pinch of salt and pepper.

• Add the parmesan, the pecorino and the eggs. With your hands, scrunch and mix it up well (I usually use my blender with the knead spatula, it’s easier)

• Tip the mixture between two baking paper and shape into a rectangle with the help of a rolling pin. Remove the upper paper and cover the beef mixture with a layer of peppers and one of cheese, making sure to leave an edge of some centimetres all around (Fig. 1-2).

   

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• Now, roll it up, helping yourself with the baking paper. Sea well the edge to avoid the mixture comes out (Fig. 3-4).

• Put the meat loaf together with the baking paper on the baking tray and bake for about 50 minutes.

• Remove to a board to rest for around 10 minutes, then slice it up and serve. 

 

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