Crusty on the outside and moist and cheesy on the inside, Anna Imparato's meat loaf is comfort food at its most luxe. The mixture of beef chuck and pork enriches the savory flavor. For an even more assertive crust, don't toast the pine nuts ahead of time, but use them to coat the loaf along with the raisins before baking.
Plus:F&W's Best Meat Loaf Recipes
1/4 cup pine nuts
1/4 cup golden raisins
1/2 cup hot water
4 slices of white sandwich bread, crusts removed and bread torn into pieces
1/4 cup milk
1 large egg, lightly beaten
1/2 pound ground beef chuck
1/2 pound ground pork
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup plus 2 tablespoons freshly grated aged provolone cheese
How to Make It
Preheat the oven to 425°. Spread the pine nuts in a pie plate and toast in the oven until golden, about 2 minutes. Let cool.
In a small bowl, soak the raisins in the hot water until plump, 10 minutes. Drain.
In a large bowl, soak the bread in the milk until soft, 10 minutes. Using a fork, mash the bread thoroughly, then beat in the egg until fluffy. Add the ground meats to the bowl along with the raisins, salt, pepper, 2 tablespoons of the pine nuts, the 2 tablespoons of oil and 1/2 cup of the cheese. Blend until just incorporated.
Oil a large rimmed baking sheet. Transfer the meat mixture to the prepared baking sheet and form it into a 4-by-8-inch loaf. Drizzle the meat loaf with olive oil. Sprinkle with the remaining 2 tablespoons each of the pine nuts and the provolone cheese, pressing to help them adhere.
Bake the meat loaf in the upper third of the oven for about 25 minutes, until browned on top and an instant-read thermometer inserted in the thickest part registers 165°. Remove from the oven and let stand for about 10 minutes. Cut into thick slices and serve.
The uncooked meat loaf can be refrigerated overnight. Bring to room temperature before baking.
Imparato's rich meat loaf, full of cheese and two kinds of meat, needs a substantial red to stand up to it. Campania in Southern Italy happens to be full of those, thanks to its most famous local wine, Taurasi, a formidably tannic red made from the Aglianico grape.
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Review Body: This is literally thee FIRST recipe I've followed from F&W which I did not enjoy. In my opinion it is lacking. I do however believe it does not have to be completely abandoned, rather just improved upon/added to. To start, perhaps it could benefit from a glaze reinforcing the sweetness of the golden raisins, as well as the addition of a fresh herb such as thyme and a savory note such as garlic and/or shallot?