Emmental and dill meatloaf

It is generally said and it is customary to think that the meatloaf is a “simple affair”. It is quick to prepared, hasty, with a pinch of this, a dash of that, a handful of this, a bit of that other and, basically, almost always with the same ingredients, as to be sure to not make mistakes. A little of modeling, sprucing up in the pan and then in the oven to not think about it until lunch or dinner time.

But this meatloaf, since declined in version Italian-Vietnamese-Swiss, of work and foresight it requires a pinch more than usual, since it needs to be prepared well in advance if you want to get a perfect result.

And if, now, you’re wondering: “But it is worth trying this version when the usual one, the one already proven, it is easier and faster?”

I answer: “Yes, here it is believed so! Because this timeless classic, it needs to be rejuvenated, improved, updated with modern times. Thus, it is intertwined with the flavors of different cultures to make it a little more multiethnic. And here tastes were more than satisfied. Trust me, try and believe. “

So, make a note because you have to start a little far to do it, from the “historical recipe” existing since the time of our grandmothers, in my case of Italian grandmothers acquired, with ground beef, a bit of mortadella, sausage at will and the crumb of bread soaked in milk to make it soft.

And what happened to the egg?

Well, this time it was decided to abolish it for personal taste, but if you want it or if you like…you can safely reintegrate it.

It continues, then, with the teachings of Quang mom (my mummy) to flavor the meat without exceeding with the aromas and spices, trying to find the right balance of flavors.

“Because shallots and garlic are used to perfume the meat and should not disguise the taste.”

It must, therefore, prepare a thick mush blending these bulbs with some olive oil, of which it will use just a couple of spoons, but what will advance (don’t worry) you can safely refrigerate for at least 1 month closed in a jar (the important thing is that it is well coated with oil).

Next, you need to add a generous handful of Emmental DOP (the real one, however, only the Swiss and recognizable by its distinctive holes) to round the taste off in a very Swiss way and a few leaves of dill to give that extra bit of extravagance, which never hurts.

Once blended all the ingredients, let stand the meatloaf in the refrigerator overnight.

Before you lay it on the baking sheet and bake, however, remember to check if it is the right of salt. As mom Quang teaches, take a small amount of meat (as half spoon) and cook in the pan. In this way you will have the chance to taste preview the meatloaf and if necessary adjust the salt, pepper, cheese, spices or other, to avoid surprises when you’ll serve it.

And now, after this step you’ll just have to cook and wait to taste it in all its goodness! And why not, maybe the vietnamese style with pilaf rice and many crunchy vegetables.

In a mixer (or mini cutter) whisk 1 shallot with 4 cloves of garlic and lots of oil just enough to cover the bulbs. Remove the gut to luganiga. With the help of the mixer (or mini cutter) separately chopped mortadella, Emmentaler and stale bread. Then, soaked the last one in milk and wait it to revive before join it to the other ingredients. In the case that the bread is too dry, add a little more milk, but do not overdo it because it doesn’t have to seem a soup.

In a large bowl mix the beef, mortadella and luganiga with a couple of teaspoons of shallots and garlic whip. Next, add some grated nutmeg, chopped dill, Emmentaler, add salt and pepper and mix again. Finally, add the bread and mixing it well with your hands. Cover the bowl with plastic wrap and let stand in refrigerator overnight.

Line a baking plumcakes with baking paper leaving the flaps protrude from the mold, so as to facilitate later extraction of meatloaf.

Check if the meat is just salt as explained above in the post, then shape it with your hands to give her a very compact form, place them in the mold and brush the surface with oil.

Bake the meatloaf for 1 hour at 160° degrees.

 The end result will be extremely luxurious: golden and crunchy outside, soft and juicy inside.

And this is my favourite recipe, the one made of traditions that are interwoven into a dense texture, full of memories and emotions. The recipe with which I attend the contest this year of Swiss Cheese in collaboration with Peperoni e Patate.

#noiCHEESEamo and you?