Meatloaf with stale bread without frying, moist and economical

Meatloaf with meat and stale bread, it is very moist and cheaper and can also be prepared without frying

Meatball prepared in the oven, without frying, with more moisture and yield, since it uses stale bread in the dough.

Recipe for 2 people.

Classic (no restrictions)

Preparation: 01:50

Interval: 1:10

TOOLS

1 cutting board(s), 1 frying pan(es), 1 skillet(s), 1 baking tray(s) or more (optional), 3 bowls (or soup plates), 1 grater, 1 baking tray(s) (or more) , 1 vertical food mill

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients MEATLOAF WITHOUT FRYING (with stale bread)

– 150 g of minced soft leg (or minced duckling)

– 150 g of minced pork shank (or smoked Calabrian sausage)

– 50 g of French bread of your choice (or sliced ​​bread)

– 30ml milk or enough to moisten the bread(s).

– Salt to taste

– pepper to taste

– 1 clove(s) of garlic, minced.

– 1/4 unit of onion, chopped.

– parsley to taste

– 120 g of mozzarella, diced or sliced, or enough to fill (or gruyere)

– oil to taste

Ingredients for canned tomato sauce:

– 1 can(s) of peeled tomatoes, cut into cubes, with juice

– basil to taste (optional)

– 1/2 can(s) of water

– Salt to taste

– pepper to taste

Baked Milanese ingredients:

– 1/4 cup(s) of wheat flour, or enough.

– 1 unit of egg diluted in a little filtered water, or enough.

– salt to taste (pinch)

– 1/4 tablespoon(s) of paprika

– 1/2 cup(s) breadcrumbs, or enough for breading. (or panko flour)

– oil to taste

Ingredients TO FINISH/ASSEMBLE:

– tomato sauce (see recipe) to taste

– grated mozzarella to taste, to cover (or gruyere)

– grated parmesan to taste, for sprinkling

Ingredients to accompany

– parmesan to taste, grated

PREPARATION:

1. Separate the recipe ingredients and utensils. It has been sized to make 2 medium meatballs per person.
2. Break the bread into pieces, place it in a bowl and moisten it with milk.
3. Peel the garlic and onion and chop them.
4. Wash, dry and chop the parsley.
5. In a pan, with a drizzle of oil or olive oil, brown the onion and garlic for the meatloaf, until the onion is transparent. Turn off the heat, add the parsley and set aside.
6. Cut the mozzarella or Gruyere into cubes or slices to fill the polpetones.
7. If you have not purchased the cheeses already grated for the finishing, grate the mozzarella or gruyere (coarse side of the grater) and parmesan (fine side of the grater) in the necessary quantity.

PREPARATION:

Meatloaf, without frying (with stale bread) – Pasta:

1. If using sausage, remove the skin, use only the stuffing.
2. Place the minced meat with the ham or sausage filling in a bowl, along with the bread and milk mixture. Mix everything very well with your hands.
3. Then add the sautéed onion, garlic and parsley and mix the meatloaf mixture well.
4. Season with salt and pepper.
5. Divide the meat into portions (2 per person) and form each portion into a ball.
6. Place half of the balls on a cutting board and flatten them into discs with your hands.
7. Distribute a portion of cubes or slices of mozzarella or gruyere on each disc, right in the center.
8. Also flatten the other meatballs into discs.
9. Place them on top of the first discs and press the edges well so that the cheese does not come out.
10. Place on a baking tray and place in the freezer for 20-30 minutes.

Canned Tomato Sauce:

1. While the polpetones are in the freezer, prepare the tomato sauce.
2. Wash the basil (optional).
3. In a pan, add the peeled tomato with its juice and, using a vertical potato masher or a wooden spoon, crush the tomato cubes until you obtain a rustic puree.
4. Add the water (see quantities in the ingredients) and mix well.
5. Place on high heat and when it boils, season with salt and pepper.
6. Lower the heat to medium and cook for about 25 minutes.
7. When the tomato sauce is cooked, turn off the heat.
8. Remove the basil (optional).

Meatloaf, without frying (with stale bread) – Breading:

1. Set aside 3 deep bowls or plates.
2. First, beat the egg with a little water (optional) and season with salt.
3. In another place the flour and in the third the breadcrumbs or panko mixed with paprika.
4. Remove the chickens from the freezer.
5. Dip them first in the flour and then in the beaten egg, draining the excess.
6. Finally, coat them in breadcrumbs or panko mixed with paprika and press well so that they are evenly breaded.
7. If you prefer, you can freeze them at this stage to serve them on another occasion.

Meatloaf, without frying (with stale bread) – Cook:

1. If you use frozen polletones, place them directly in the oven without defrosting them.
2. Preheat the oven to 220°C to cook the polpetones at room temperature or to 180°C if they are frozen.
3. Arrange the meatballs on a lightly greased baking tray or in the refractory pan(s) where you will then serve them and drizzle a drizzle of oil over each one.
4. Place in the preheated oven.
5. Room temperature: oven at 220°C – bake for approximately 40 minutes or until the inside is golden and cooked through.
6. Frozen: oven at 180°C, cook for 20 minutes to defrost, increase the oven temperature to 220°C and cook for a further 25-30 minutes.

Meatloaf, without frying (with stale bread) – Finish/Gratin:

1. Remove the polletones from the oven.
2. Spread a little tomato sauce on the plate(s) it will be served on and arrange on top.
3. Drizzle the polpetones with the remaining tomato sauce.
4. Top with grated mozzarella or gruyere and sprinkle a little grated parmesan on top.
5. Place in a preheated oven at 220°C to brown the cheese – about 15 minutes or until the cheese is melted and golden.

FINALIZATION AND ASSEMBLY:

1. Serve meatloaf without frying, with stale bread in the refractory pan(s) or, if you prefer, distribute on the plates.
2. Serve the parmesan (grated) on the side.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.