Meatloaf Italian style

Description

Dishes of meat has always loved to help, when in a hurry, and it can be served on a festive table. For example, if you prepare such a roll, with vegetable soffritto, with sausages, with spices. And serve it with polenta with cheese and baked with herbs tomatoes. So a little Italian, not casually and not bad for a company of hungry friends! If you will - would be a great cold snack or slice on a sandwich.

Ingredients

Minced meat

1 kg
Chicken egg

2 piece
Semolina

1 cup
Sausage

4 piece
Onion

1 piece
Carrots

1 piece
Red sweet pepper

1 piece
Eggplant

0.5 piece
Zucchini

0.5 piece
Olives

10 piece
Tomatoes mashed

3 Tbsp
Sweet white wine

100 ml
Paprika sweet

3 tsp
Oregano

1 tsp
Basil

1 tsp
Olive oil

3 Tbsp
Corn grits

2 cup
Water

3.5 cup
Butter

2 Tbsp
Cheese

150 g
Cherry tomatoes

10 piece
Salt

Cooking

Wash the vegetables need to be cleaned. Chop the vegetables in small cubes.

Heat the oil in a deep frying pan and on medium heat fry onion and carrots, stirring occasionally and not allowing to brown.

Add remaining vegetables except for the olives and continue with the onion, stirring occasionally. Pour the wine and let it evaporate. Add the tomato and a teaspoon of paprika, a little salt and simmer until thick. Cool soffritto.

In the beef add the semolina and eggs, salt and knead. Let stand for 10 minutes.

Sprinkle the minced meat with spices and again stir.

Add in minced sofrito and chopped olives, mix well and remove in the cold for half an hour.

Prepared stuffing spread out evenly on a foil sheet and put in the center of the sausage. Using foil to gently lift the edge and roll a tight roll.

To tighten the edges of the foil, wrap the roll in the second layer of foil and put bake in a preheated 200 degree oven for 45 minutes.

15 minutes before readiness put in the oven form with halves of tomato, sprinkle with olive oil and sprinkled with salt and dried Italian herbs. Bake them until soft.

While preparing a meatloaf, you need to cook the polenta. Unfortunately, my favorite Mistral has not yet released their polenta, so we cook what we find. I have polenta Bystrovka, I covered it in salted boiling water and cooked a couple of minutes, stirring occasionally. Then brushed with butter and grated cheese, well mixed and laid out on a glass Board with a layer a couple of inches. Notch for the dough, cut circles and put on a large platter.

On top of the polenta put the baked tomatoes in the middle of the dish put the loaf, partially sliced. Cutting be careful not to burn yourself with the steam and not to allow the roll to fall apart. Keeping the shape but still not very much. Decorate the dish with greens and olives and serve, preferably with white wine.

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