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The Italian capital is usually blessed by a moderate climate but the snowfall prompted authorities stop visitors from entering the Colosseum, the Roman Forum and the Palatine Hill, the former home of Rome’s ancient emperors.

Additionally they have imposed strict traffic restrictions and I had, thus,  to leave my motorbike home. Not bad though, as I have managed some unexpected exercise, walking to the office and forth. However the daily schedule suffered a little shift and it is now late to prepare anything more elaborated than a meatloaf (especially because I am also baking Valentine’s cookies to take to the office tomorrow).

  • 450 gr (1 lb) minced meat
  • 1 cup breadcrumbs
  • 2 thin slices mortadella (or any other cold cut)
  • 2 eggs
  • 1 Tbsp coriander leaves (or parsley)
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper (crushed)
  • 1/2 tsp Mrs Dash
  • 1/4 tsp salt
  • 1 Tbsp Worcestershire sauce
  • 1/3 cup Parmesan cheese
  • 2 Tbsp oil

In a blender place 1/2 cup breadcrumbs, add all other ingredients but minced meat. Blitz until well blended.

In a large bowl, add the mixture to the minced meat and the remaining breadcrumbs; mix well using a large spatula (alternatively use your hands).

Transfer the compost to a loaf-tin (or arrange to a loaf form by hands). Press the mixture well and transfer to the fridge for half hour.

In a large pan, heat the oil. Transfer the meatloaf from the tin to the pan and cook for 10/15 minutes per side. Brown the sides as well.

Turn the heat off and leave the meatloaf in the pan.

Arrange some rocket salad (or any other crunchy salad) on the bottom of a serving plate, slice the meatloaf and serve.

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