This meatloaf tastes great when topped with the porcini mushroom sauce.
For this dish you are going to need:
- 1.5 lb ground veal
- 1/2 pound ground sausage
- 1 cup fresh breadcrumbs (take dried out bread or buy some french crusty bread and take it for a spin in the food processor till the size of crumbs. I normally pulse the food processor).
- 2 eggs
- 1 red pepper
- 1 medium onion finely diced
- 2 cloves of garlic
- 1 tb tarragon
- 1 tb basil
- 1 tb thyme
- 1 tb flat leaf parsley
- Kosher salt and pepper
- 1 tb of unsalted butter
- 3 slices of pancetta
The first thing we want to do is roast the pepper. Basically place the pepper directly on a gas burner on high and turn till black all over. Place in a sealable bag or a tupperware container with a tight fitting lid and let it sit for 10 minutes. Remove and under running water remove the blackened skin. cut off the top, remove the seeds and dice the pepper. If you want better instructions with pictures I have a couple methods detailed in the roasted pepper chicken recipe.
Preheat your oven to 400 degrees. Next melt the butter over medium heat and add in the onion with a pinch of salt and pepper. Stir till soft and translucent (about 8 minutes).
Add in the diced red pepper and stir for another 4 minutes.
Add in the garlic and stir for a minute. Remove from heat and let it cool for a couple of minutes.
While the onion mixture is cooling basically dump the veal, sausage, breadcrumbs, chopped herbs, and eggs into a large mixing bowl. Using your hands combine it all together. Once all that is combined add in the onion mixture and combine again.
If you a 9 inch loaf pan place the mixture into the pan. If not on something oven safe form it into a loaf. Top with the pieces of pancetta.
Place in oven and cook till an internal temperature of 155. Remove from the oven and let it rest for 10-15 minutes.