Meatloaf, traditional style

Meatloaf, traditional style

2/6 cup shredded old bread 1/3 cup milk
500 gram ground beef with fat
2 large eggs, lightiy beaten
1 teaspoon salt
¼ teaspoon black pepper
1 cup ham,finely chopped
½ cup provolone, finely chopped
¼ cup fine bread crumbs
3 gard-bolked eggs

1.preheat oven to 180 c oil a 9 inches baking pan. Soak bread with 1/3 cup of milk and let stand for 10 minutes.
2.add beef, beaten eggs, salt, pepper, ham and cheese to bread mixture and mix with your hands until combined.
3.scatter bread crumbs on a wax paper in 4*8 inches rectangle shape.spread half of beef mixture on top of the bread crumbs. Arrange the hard-boiled eggs, lingthwise, in a row down the middle of the beef mixture. Cover the eggs with the other half of the beef mixture. Form the meatloaf with your hand.
4.transfer the meatloaf from wax paper to the baking pan. Sprinkle the top and sides of the meatloaf with breadcrumbs.5.bake in the preheated oven for 50-60 minutes. Let stand 10 minutes before serving with salad and bread.

Mixed meatballs with braised fennels and carrots

Mixed meatballs with braised fennels and carrots
1 cup cocken stock
¼ cup old bread without crust
½ cup green olives
1 clove garlic
1 egg
2 tablespoons chopped parsley
200 gram ground pork
200 gram ground beef
3 tablespoons olive oil
2 fennels
2 carrots
1 tablespoon cornstarch

salt and pepper

1.heat half of the chicken stock. Shred the bread and soak in the stock for 10 minutes
2.chop one-third of olives and half the rest lengthwise and set aside.
3.blend the soaked bread, chopped olives, garlic, egg, salt and pepper into fine paste. Add chpped parsley and mix well.
4.add ground meats and mix with bread mixture until cprporate. Rest the meat mixture in the fridge for 30 minutes.
5.preheat the broiler. Line the baking sheet with aluminum foil and brushed the surface with oil. Make small meatballs and line on the sheet. Place the sheet 4-6 inches below the heat source. Keep turning the balls th achieve consisten doneness and color.
6.cut the stalk parts from fennels and keep them for other use. Half the bulb lengthwise and slice into 1/3 inch thick.
7.grill the fennel both sides on the hot skillet with a little oil until nicely brown.set aside.
8.cut the carrots diagonally ond saute with a little oil until nicely brown. Add the fennels, meatballs and the chicken stock. Seasoon with salt and pepper. Simmer covered for 20 minutes.
9.dissolve cornstarch with 1 tablespoon water, stir the mixture in the meatball pan and let boil. When the sauce thicken, remove from heat and serve with reserved olives and sprinkle with parsley.