Polpettone

Instructions

1. 1

   To prepare the meatloaf, place the minced meat, sausage (skin removed and crumbled), bread crumbs, Grana Padano, two eggs, crushed garlic, salt, pepper, nutmeg and chopped parsley in a large bowl; mix everything well with your hands for about 10 minutes, combining the ingredients. With the mixture obtained, create a cylinder about 20 cm long. On a cutting board, pound the slices of meat with which you will cover the meat.

2. 2

   Arrange all the slices on the cutting board and place the meatloaf in the center. Wrap it well (5-

3. 3

   then tie it with kitchen twine. Finely chop the garlic together with the rosemary needles and thyme leaves, and mix with salt and pepper; sprinkle these ingredients all over the meatloaf, making them adhere well.

4. 4

   In a saucepan, melt the butter together with the oil, then brown the meatloaf on all sides,

5. 5

   add one or two ladles of beef broth, cover the pan with a lid and let it cook over low heat for at least an hour. During cooking, turn the meatloaf often and, if necessary, add more broth; after an hour, pierce the meatloaf with a skewer: if pink liquid comes out, let it cook for another 10-15 minutes; if the liquid is clear, turn off the heat, because the meatloaf is cooked to perfection. Let the meatloaf rest in a warm place for 15 minutes and in the meantime prepare the accompanying sauce, adding a tablespoon of sifted flour to the bottom of the cooking and stirring over low heat until thickened. If the sauce is scarce, add a ladle of broth and then, once thickened, adjust the salt. If you want a very velvety sauce, pass the sauce through a sieve. Remove the twine from the meatloaf, cut it into slices and sprinkle with the sauce obtained.