Well, I'm not a much of a meatloaf lover. I tried for a long time, but after being disappointed over and over again, I never choose to eat meatloaf if I have another choice. This dish, however, while in every way IS a loaf of meat, doesn't remind me in anyway of that other thing. My thought is if you combine great complimentary ingredients you like together in other recipes, you'll probably be happy with your creation. I use this combination for hamburgers, and for cannelloni filling. It's wonderful, through and through. So, to have a 'meatloaf' in my repertoire, I put this together. I line the pan with bread to catch and absorb all those wonderful juices--oh so good on the hamburger, and equally good here! That's my story and I'm sticking to it! (I must add this: after reading all these wonderful 'meatloaf' recipes, I've definitely changed my attitude and I can't wait to try them!) —Annelle
extra virgin olive oil
Several half inch slices of rustic Italian bread
medium sweet onion, chopped
garlic cloves, minced
loosely packed Italian Flat Leaf Parsley leaves
hard salami, roughly chopped
prosciutto, roughly chopped
ground veal (I buy veal stew meat and grind it in my food processor)
Line the outside of a 10 inch spring form pan with foil. Brush the inside bottom with olive oil, and line the inside bottom with bread slices.
Add remaining olive oil to saute pan over medium heat and cook onions until they are 'blond'. Add garlic and cook another couple of minutes. Then add wine and cook until wine is reduced, about 8 minutes. Remove from heat and cool.
Add parsley, salami and prosciutto to food processor and pulse to chop.
Combine breadcrumbs and milk in small bowl and set aside.
Place ground veal in large bowl. Add ground parsley and meat. Top with onion mixture. Then eggs, breadcrumbs, salt, pepper and finally parmesan cheese. With a fork, gently toss to combine these ingredients. Do not over-mix, or compact!
Add half the meat mixture to the prepared spring form pan. Top with half the mozzarella cheese and half the sun-dried tomatoes. Top with remaining meat mixture. Bake for one hour. Top with remaining mozzarella cheese and sun dried tomatoes. Return to oven for 10 minutes. Remove from oven, tent with foil, and rest for 10 minutes.
Run a knife around the inside of the pan. Remove sides from pan, leaving the bottom sitting on the foil to catch any stray drippings. With an offset spatula and a large bladed knife (or the largest thin spatula-like things you have), slide torta to serving plate, slice, garnish with fresh basil leaves and enjoy! Bon Appetito!