ITALIAN MEATLOAF
Serves 6.
From "Simply Suppers," by Jennifer Chandler.
• 2 oz. pancetta (or bacon), thinly sliced and cut into 1/4-in. strips
• 1 tbsp. olive oil
• 1/2 c. finely diced yellow onion (1 small onion)
• 1/2 c. finely diced red bell pepper (1 small pepper)
• 1 garlic clove, minced
• 1/4 c. shredded carrots (1 carrot)
• 1 egg
• 3 tbsp. milk
• 1 c. Italian-style bread crumbs
• 1 tbsp. herbs de Provence
• 1 tbsp. dried basil
• 1 tbsp. Worcestershire sauce
• 1 tbsp. Dijon mustard
• 2 tbsp. tomato paste
• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/4 c. finely diced roasted red bell peppers
• 1/2 c. shredded mozzarella cheese
• Kosher salt and fresh ground black pepper
Directions
Preheat oven to 350 degrees.
In large skillet over medium heat, cook pancetta until evenly browned and crispy. Remove with slotted spoon, drain on paper towel and reserve.
Drain all but 1 tablespoon fat from skillet. Add oil and warm over medium-high heat. Add onion, bell pepper, garlic and carrots. Cook, stirring frequently, until vegetables are soft, about 5 minutes. Set aside to cool.
In large mixing bowl, combine egg, milk, bread crumbs, herbs, Worcestershire, mustard and tomato paste. Stir until well combined. Add beef, pork, cooked vegetable mixture, roasted red bell peppers and cheese. Season with salt and pepper to taste. Gently mix together by hand.
Lightly spray baking sheet with cooking spray. Form meatloaf mixture into log, about 6 inches by 4 inches. Bake until loaf is firm, about 1 to 11/2 hours. Remove from oven and let stand for 5 minutes. Serve warm.
It’s too soon to tell how much the immigration crackdown is to blame.
