Red Chicory Meatfloaf

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  • 4000 g of ground meat (better if veal) or leftover mixed meat, cooked
  • 150 g of crumbs of stale bread and crackers
  • 2 eggs
  • 4 spoons of grated cheese (Parmesan or mix of hard leftovers)
  • sparkling water
  • 1 teaspoon of baking soda
  • salt
  • parsley
  • Red chicory
  • Half onion or leek (the green part is ok)
  • 2-3 pieces of celery
  • 3-4 carrots
  • herbs
  • Sweet and melting cheeses leftovers
  • Half  glass of white wine
  • One glass of water


Ground the meat and grate the Parmesan (or other hard cheese). Mix with the eggs, bread crumbs and the baking soda, salt and pepper, using some sparkling water to make the mixture soft.  Transfer the meat mixture into a piece of aluminum foil and flatten to a 1/2-inch thick rectangle.Slice thin the chicory and the onion (or leek), stew in a pan with little oil and wine. Spread the stewed vegetables into the center of the meat , sprinkle the mozzarella (or other cheese) on top of vegetables and roll up, forming a meatloaf. Be sure to seal very well the ends. Put in a casserole with the white wine and some oil on top. Add also the glass of water, carrots and celery cut in slices.Bake in the oven at 200° for one hour, covering the meatloaf with an aluminium foil for the first 30 minutes. Let cook until the liquid has turned into a gravy and the meatloaf is brownish. Take the meatloaf out the casserole, put the carrots and the celery in a blender with the sauce. Blend to obtain a rich gravy and serve apart, with the meatloaf.

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