Your cart
Your cart is empty
Subtotal: $0.00
Main dishes



My paternal grandmother comes from Lombardy in the north of Italy, and she was one of the most important people in my life. She’s the one who raised me, in a way, because my parents worked a lot.

She often cooked meatloaf for us. It’s the classic dish of my childhood. I was lucky enough to inherit her meatloaf recipe and I'm happy to be able to share it. This recipe is a way for me to keep her memory alive, since it always reminds me of her. Hope you enjoy too!

Preparation 15 min
Cooking time 1 h
Portions 6



  1. In a large bowl, mix together the veal, beef, turkey, grated parmesan, parsley, eggs and bread. Season with salt and pepper.
  2. Combine the ingredients by hand and shape into a loaf.
  3. Place the mix into a non-stick or greased loaf pan and bake uncovered for 50 to 60 minutes or by checking the temperature of the meatloaf using a cooking thermometer. The temperature should be 165F for doneness.
  4. While the meatloaf is cooking, heat olive oil in a pan and sauté onions, carrots and celery.
  5. After a few minutes, deglaze with red wine and let reduce.
  6. Once the wine has reduced, add the tomato sauce and let simmer for 10 minutes.
  7. Remove the meatloaf from the oven once fully cooked and let rest, covered, for 10 minutes.
  8. Unmold the meatloaf and cut into slices.
  9. In a frying pan, brown the slices of meatloaf on each side in a little olive oil.
  10. Garnish with sauce before serving.
Did you like this recipe?
Did you like this recipe?
Thank you!
Did you like this recipe?
Thank you for your review!