Bolognese Meat Loaf

Page 181

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Recipe Review

A very flavorful meatloaf. I really like the pancetta and lemon rind which add a subtle depth to the flavor. My only quarrel is that I found the amount of olive oil to be excessive. Even though I use very lean ground beef, it didn't need 1/4 cup of oil. I like the concept of browning the loaf on top of the stove and also the idea of coating the loaf in crumbs. I did find using 2 cups of milk to soak the bread a bit extreme--a lot of milk wasted (unless someone has an idea for using crumby milk that's been squeezed out of bread cubes).

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