Meatloaf with speck and Nova famigliola gialla mushrooms

Polpettone con speck e funghiMeatloaf with speck and mushrooms is a fairly elaborate dish, it actually can take a while to prepare, but the result is certainly unforgettable. It is not a daily meal and that’s why, when you’ll serve it, your guests will be so delighted to ask you the recipe!

Meatloaf with speck and mushrooms

Nova famigliola gialla mushrooms are available both in tin and in pot. They are ready to be eaten but if you have creative flair and want to make an elaborate dish, of course you can cook them again with your favorite ingredients. Follow this recipe and you will use them, together with  some speck, to cook a delicious meatloaf.

Surprising the guests is the greatest satisfaction for all those who cook with passion. This is the perfect dish for parties, big group dinners  or special occasions with your family!

Meatloaf with speck and Nova famigliola gialla mushrooms for 4 people:

  • 500 g of ground pork
  • 200 g of Famigliola gialla mushrooms
  • 16 slices of speck
  • 30 g of bread
  • ½ glass of milk
  • 1 egg
  • 100 g of Grated Caciocavallo (or Grana Padano)
  • 2 garlic cloves
  • 2 tablespoons of chopped sage and rosemary or, alternatively, 1 teaspoon of flavorings for roasts
  • 1 glass of sweet white wine (e.g. Marsala)
  • 250 ml of broth
  • Extra virgin olive oil q to taste
  • Salt and Pepper to taste
  • Flour to taste

Meatloaf with speck and Nova famigliola gialla mushrooms for 4 people:

  • Using a non-stick pan heat two tablespoons of oil and add the minced garlic.
  • Fry the garlic.
  • Add famigliola gialla mushrooms, salt, pepper and, lastly, the aromas.
  • Cook for about ten minutes on medium heat, then turn off  the heat and let it cool.
  • Soak the bread in the milk
  • After soaking,  squeeze the bread.
  • In a bowl mix the meat together with the bread, the egg, the fried mushrooms and, lastly, the grated cheese
  • Add salt and pepper.
  • Put a sheet of baking paper on the table. On this sheet  you are going to roll out the mixture.
  • Using  your  hands give a rectangular shape  to the mixture.
  • Remember to homogeneously place  the mushrooms along the length of the meatloaf to  have the right quantity of mushrooms in each slice you’ll serve.
  • With the help of the baking paper,  give  the meatloaf an oval shape.
  • Now flour the meatloaf, then brown it in a pan with two tablespoons of oil to get a thin rind.
  • Gently turn it to well cook  its sides.
  • Slightly wet  it with the wine and let it evaporate.
  • Cover and cook for about 45 minutes, wetting it with some boiling broth.
  • At the end of cooking, drain it and keep aside the cooking liquid.
  • Let it cool down.
  • Take another sheet of baking paper (it must be lightly moistened), create two rows with eight slices of speck each.
  • Now place the speck over  the meatloaf with mushrooms.
  • Wrap the meatloaf in the speck.
  • Tie the meatloaf with some kitchen twine making sure you have properly sealed the ends.
  • Now  wrap the meatloaf  again in the baking paper and place it on a baking pan.
  • 15 minutes before serving it, heat the oven to 180° C and, as soon as it reaches the right temperature, bake the meatloaf for other 10 minutes.
  • At the same time, in a non-stick pan, heat the cooking sauce adding a little broth or hot water.
  • Take the meatloaf with speck and mushrooms out of the oven, then remove both the baking paper and the kitchen twine and lastly cut it into slices of about 2 cm thick.
  • Place it on a serving dish, add  the sauce and finally serve it.

Enjoy your meal!

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