Bolognese meatloaf

Bolognese meatloaf


Servings 6

  • 19 oz minced pork meat

  • 2.8 oz minced mortadella ( you may call it Bologna, a pink cold cut. Please search for a real mortadella)

  • 1.4 oz grated Parmesan

  • 3.5 oz fine breadcrumbs

  • 2 eggs

  • 2.8 oz butter

  • 6 tabsp olive oil

  • a pinch grated nutmeg

  • to taste salt and pepper

  • breadcrumbs extra to coat meatloaf

  • 1 cup whole milk

  • 1 tabsp all purpose flour

  • 1 tabsp butter

  • a pinch grated nutmeg

  • to taste salt


  1. In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs. Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg. Knead again and form the a long meatloaf.

  2. Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil. Let it golden on all sides, pay attention not to broke the meatloaf.

  3. In a bake proof casserole melt butter then put in the meatloaf. Bake at 356°F for about 30 minutes, rotate in halfway.

  4. Wait until slightly cold before cutting slices.

  5. To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste. Add milk little by little mixing, avoid lumps. Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid. You can keep it in the fridge and heat right before serving the meatloaf.

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