Meat Loaf (Pulpettun)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 large onion, grated 85g/3 oz soft breadcrumbs 125ml/4 fl oz red wine
3 tablespoons chopped parsley 2 eggs, beaten 2 tablespoons grated hard cheese
1-1/2 teaspoons salt freshly ground black pepper 900g/2 lb finely minced beef
3 hard-boiled eggs, shelled 2 tablespoons olive oil 2 tablespoons tomato puree
175ml/6 fl oz hot water 1 clove garlic, crushed 1/2 teaspoon sugar



1 Preheat the oven to 180 C/350 F./gas mark 3.
2 Combine the onion, breadcrumbs, half the wine, the parsley, beaten eggs, cheese, and salt and pepper in a large bowl. Add the beef and mix well by hand.
3 Dampen a board with water and place the beef mixture on it. Shape into a thick loaf, press to flatten, then place the whole eggs along the middle. Bring the beef mixture up over the eggs and shape into a roll. Use moistened hands to smooth the roll.
4 Pour the oil into a baking dish and carefully put in the beef roll. Brush all over with the oil. Bake for 20 minutes.
5 Meanwhile, combine the remaining wine, tomato puree, hot water, garlic, sugar, and salt and pepper to taste in a jug and pour over the roll. Bake for about 40 minutes until cooked through, basting occasionally-add a little water if the sauce begins to scorch. Lift the roll onto a platter, slice and serve with sauce from the dish.

Back