Homemade Italian meatloaf



  • 500g of minced beef
  • 2 slices of rustic bread a little hard
  • 60g of pecorino cheese
  • 1 bunch of parsley
  • 2 raw eggs
  • 10cl of whole milk
  • 12 slices of capicola
  • 1 clove of garlic
  • 1 lemon
  • Salt and pepper


Preheat oven to 180 C. Pour milk into a bowl and soak the rustic bread slices in it.

Peel the garlic clove, and wash and pluck the parsley.

Peel the lemon peel. Place the garlic clove with the parsley in the beaker with the ultrablade grinding blade and start the robot at speed 12 for 30 seconds.

Add the meat, the lemon peels, the nutmeg, the slightly drained bread and the eggs.

Add salt and pepper, and start the robot at speed 10 for 30 seconds. Collect the filling in the center of the glass and restart the robot for 30 seconds.

Put a sheet of baking paper on the counter and then place the slices of pancetta in the form of a rectangle. Moisten your hands, take the meat and place it on the slices of pancetta forming a cylinder. Cut the sheep’s cheese and put it into the meat cylinder. Roll the pancetta around the meat and then all this on the baking paper.

Place the cylinder on a tray and bake for 30 minutes. Once that time has elapsed, take out the meatloaf, remove the paper and place it on a plate without throwing away the cooking juice. Pour a splash of olive oil, place the sage leaves and bake the cake again for 15 minutes. Before serving, allow to cool until tempered.

Serve the meatloaf with homemade tomato sauce.