Baked Meatloaf with Balsamic Vinegar and Roasted Potatoes

Polpettone di Carne al Forno con l’ Aceto Balsamico e
Patate Arrostite

US$ 0.99

PDF Recipe with Photo, Instant Digital Download

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Description

Description

Meatloaf is personal. Choose your favorite ground meat or mix two or three together. In the tradition of Emilia-Romagna, home of mortadella, Parmigiano-Reggiano, and balsamic vinegar, adding these three food products makes your polpettone full of Italian goodness!

Follow the Chef’s Tips and your dish will be savory, juicy, and slightly sweet, an ideal blend of satisfying flavors. Roast potatoes until golden in the same pan, making a meal-in-one dish. Arrange sliced meatloaf and roasted potatoes on warm plates. Drizzle with aged balsamic vinegar and enjoy every delicious bite!

Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Cooking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. One PDF with photo. 4 servings. Cook time: 1 hour 15 minutes.

 

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Please apply personal dietary food, technique, and equipment substitutions to meet personal requirements for food allergies, food sensitivities, health issues.

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