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Ingredients
½ loaf Italian bread, crust removed, torn into small pieces (about 2 cups)
1 cup whole milk
1 pound ground beef
1 pound ground veal
2 large eggs, scrambled
4 ounces thinly sliced pancetta, chopped
¾ cup grated Parmesan
1 bunch parsley, cleaned and finely chopped (about 1 cup)
2 teaspoons grated lemon zest
Kosher salt
Freshly ground black pepper
¼ cup extra-virgin olive oil
¼ cup butter
1 cup dry white wine
Nutritional analysis per serving (6 to 8 servings)
13 grams carbs; 152 milligrams cholesterol; 594 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 43 grams fat; 1 gram trans fat; 1 gram fiber; 597 milligrams sodium; 32 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
- Step 2
Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
- Step 3
Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
- Step 4
Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
- Step 5
Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.
Private Notes
Comments
Another Sifton masterpiece. No need to change a thing. Except that pesky business of turning it over. We had some difficulty even doing a half-sized version. But there's an easy fix, which I will employ next time. Brown one side on the pan for five minutes, as suggested. Then pop the skillet under the broiler to brown the other side, perhaps for less than five minutes. Removing it from the pan is not so difficult. Deglaze the pan, then put it back and you're good to go.
"2 eggs scrambled" must mean "beaten" and on that assumption, I sally forth
Loved the unusual lemony favor in this recipe, but I gave up trying to flip a big meatloaf and made meatballs instead... Browned them in the skillet as directed, then baked them in mini-muffin pans with a spoonful of the wonderful deglazed sauce over each one. Wonderful!
This has become the favorite meatloaf of family and friends, and requested by all. My kids *demand* it as their last supper before returning to college dining hall cuisine. Technique on this is tough, but with practice, it's worth any collateral meatloaf damage along the way!
I substituted turkey for ground beef and veal because I am cutting back on red meats. But I left the pancetta in. This was really good, even with the turkey which can be dry. I liked not using onion, garlic and tomato for a really fresh tasting meatloaf. I do think that the pancetta and lemon zest (used the zest of 2 lemons) were crucial. Served with simple pasta, parsley and olive olive oil and good pepper, and an arugula salad with fennel and pomegranate. Delicious!
I used two spatulas, which made it easier, still a bit scary