Recipe: Scorsese Family Stuffed Meatloaf (with salami, ham, hard boiled eggs, provolone)

SCORSESE FAMILY STUFFED MEATLOAF

1/4 cup fresh bread crumbs (make these by whirling a chunk of fresh French or Italian bread in the blender or food processor)
1/2 cup milk
1 small onion minced
1 tablespoon olive oil
8 ounces each ground pork, veal and beef
1/4 cup freshly grated Locatelli or Parmesan
1 large egg lightly beaten
1 cup tomato sauce
2 tablespoons minced, fresh parsley leaves
Salt and pepper to taste
2 to 3 large slices salami (or more to taste)
3 to 5 hard-cooked eggs halved lengthwise
2 to 3 large slices provolone (or more to taste)
2 to 3 slices ham (or more to taste)
1/2 cup ketchup diluted with 1/4 cup water
Bread crumbs to taste

Preheat the oven to 350 degrees F.

In a large bowl, soak the bread crumbs in the milk until softened.

In a small skillet set over moderate heat, cook the onion in the oil, stirring, until softened. Transfer to the bowl. Add the meat, grated cheese, egg, tomato sauce, parsley and salt and pepper, and gently mix to combine.

In an oiled baking dish, arrange half the meat, patting it down into a flattened loaf shape (a 6-inch by 9-inch rectangle works well in a pizza pan). Arrange enough of the salami over the meat to cover it completely, add a row of egg halves down the center (or vary positions to your decorative taste) and cover with a layer of the provolone and ham, pressing around eggs gently to fit closely. Top with the remaining ground meat, forming the mixture into a loaf. (Seal the sides of the meatloaf together so that the cheese does not leak out.)

Pour the ketchup mixture over the loaf and sprinkle with the bread crumbs.

Bake for 1 hour, covered with foil. Remove the cover and bake for 30 minutes more. Let stand for 15 minutes before slicing.

Makes 4 to 6 servings
Source: Italian-American: The Scorsese Family Cookbook by Catherine Scorsese and Georgia Downard