Meatloaf With Spaghetti

Name: Meatloaf With Spaghetti
Ingredients: 1 tbsp olive oil; 3.5 oz salami, chopped; 2 tbsp pine nuts; 1 clove garlic, finely chopped; 2 1/4 lb ground veal; 1/3 cup fresh breadcrumbs; 1 oz Parmesan cheese, grated, plus extra, to serve; 1 None egg, lightly beaten; 1 tbsp fresh oregano leaves, chopped, plus extra, to serve; 1 None lemon, zested; 1/4 cup olive tapenade; None None Sauce; 3 cups tomato sugo (Italian sauce); 1/4 cup red wine; 2 cloves garlic, minced; 2 sprigs fresh oregano; 1 pinch sugar; None None cooked spaghetti, to serve

18 ingredients

5 steps

Ingredients

1 tbsp olive oil
3.5 oz salami, chopped
2 tbsp pine nuts
1 clove garlic, finely chopped
2 1/4 lb ground veal
1/3 cup fresh breadcrumbs
1 oz Parmesan cheese, grated, plus extra, to serve
1 None egg, lightly beaten
1 tbsp fresh oregano leaves, chopped, plus extra, to serve
1 None lemon, zested
1/4 cup olive tapenade
None None Sauce
3 cups tomato sugo (Italian sauce)
1/4 cup red wine
2 cloves garlic, minced
2 sprigs fresh oregano
1 pinch sugar
None None cooked spaghetti, to serve

Directions

1

Preheat oven to 400°F. Line a baking tray with parchment paper.
2

Heat oil in a large frying pan over medium heat. Saute salami, pine nuts and garlic for 2-3 mins, until pine nuts are lightly toasted. Let cool slightly then mix with ground veal, breadcrumbs, Parmesan, egg, oregano and lemon zest. Season.
3

Transfer to prepared tray and shape into a 12x8 inch rectangle. Spread olive tapenade over top. Working from long edge, roll up to form a log. Bake for 15 mins.
4

Meanwhile, to make the sauce, combine all ingredients in medium saucepan. Bring to a boil, stirring, over medium heat. Reduce heat to low and simmer for 10 mins, until thickened. Season. Spoon sauce over meatloaf. Bake for another 15 mins.
5

Serve meatloaf sliced on a bed of pasta, topped with Parmesan and oregano.