Potato Meatloaf with Cherry Tomatoes, Sweet Peppers and CeleryL'ANTRO DELL'ALCHIMISTA
Potatoes, breadcrumbs and eggs help bind this flavorful meatloaf, made from ground beef and finely chopped mortadella. It's seasoned with Parmesan and nutmeg. Covered in white wine and sealed before baking. During the last 15 minutes of cooking, the foil is removed so it can brown, and tomatoes, peppers and celery are added to the dish. If you have happen to have leftovers, turn them into a sandwich by suffing the meat between slices of crusty bread.
- Preheat the oven to 190C.
- Combine the ground meat in a bowl with the mashed potatoes, mortadella, breadcrumbs with the milk, parmesan cheese, eggs, and the nutmeg.
- Season to taste with salt and pepper and shape the meatloaf.