Meatloaf with pistachios, bacon, and mustard
Meatloaf with pistachios, bacon, and mustard: a second dish that will conquer everyone
If Sunday lunches with family or friends had a taste it would be that of this meatloaf with pistachios, bacon, and mustard.
It may not be the most mountain-inspired of the dishes on this blog, but it could very well end up on the menu of one of my beloved mountain huts.
Not to mention that I’d really like to find this meatloaf returning from a hike.
I found this recipe in the Italian cuisine magazine Sale & Pepe.
- 600g of minced pork meat
- 100g of mascarpone cheese
- 4 slices of sandwich bread
- 60g of mustard
- 1 clove of garlic
- 300g of bacon
- 100g of peeled pistachios
- 2 eggs
- 50g of grated Parmesan
- 1 shallot
- 2 springs of rosemary
- Salt & Pepper to taste
Method
- Chop the peeled shallot and garlic and let them wither with a very sweet flame with a drizzle of oil and a pinch of salt.
- Mix half a spoonful of chopped rosemary and remove from heat.
- Remove the crust from the bread and chop finely.
- Separately, beat the eggs with the parmesan.
- In a bowl, mix the meat, bread, sautéed, eggs with Parmesan, mascarpone, pistachios, mustard, salt, and pepper.
- Place the mixture on a sheet of parchment paper and shape the meatloaf, then cover it with the bacon.
- Close it in parchment paper then wrap it in aluminum foil.
- Cook the meatloaf in the oven for 40 minutes at 180 °.
- Remove the meatloaf from the wrapping then finish cooking under the ventilated grill for 4/5 minutes keeping the meatloaf at half height.
- Serve with baked potatoes.
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