Meatloaf cooked in milk (William Cooper)
Meatloaf cooked in milk: Recipes

You will need
500g minced pork
500g minced beef
150g prosciutto, finely chopped
30g dried breadcrumbs
Salt and freshly ground black pepper
3 eggs
70g Parmesan, freshly grated
20g finely chopped parsley
Pinch of freshly grated nutmeg
A little plain flour, for dusting
60g butter
2 onions, roughly chopped
100ml white wine
2 bay leaves
1.5 litre milk


1. In a large bowl, combine the pork, beef, prosciutto, breadcrumbs, some salt and pepper, eggs, Parmesan, parsley and nutmeg using your hands. When all well amalgamated, divide the mixture into two equal portions and shape each into a large, fat sausage. Lightly dust each polpettone with flour all over. Set aside.
2. In a large saucepan, melt the butter, add the onion and gently fry for about five minutes, taking care not to burn it. Remove from the heat and discard the onion by filtering through a fine sieve.
3. Return the melted butter to the pan and return to the heat, add the meat polpettoni and seal on all sides – if necessary, add more butter. Add the wine and allow to evaporate. Add the bay leaves and milk and bring to the boil. Reduce the heat to low, cover with a lid and cook for two hours. Carefully remove and place on a large plate, slice and serve with the creamy sauce.

Recipe: Two Greedy Italian Eat Italy by Antonio Carluccio and Gennaro Contaldo (Quadrille)

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