Meatloaf with heart of Toma Piemontese cheese and red turnip, with bacon rind


  • Toma Piemontese PDO 250 g
  • Cooked red turnip 200 g
  • Salt
  • Black pepper
  • Fresh thyme
  • Mixed minced pork-veal
  • Egg no. 1
  • Chopped parsley 3 g
  • Pancetta tesa dolce 200 g


  • 1

    Cut the toma cheese into long, thin slices. Cut the red turnip into long, thin slices.

  • 2

    Place toma and turnip in a bowl and season with salt, black pepper and chopped thyme.

  • 3

    Season the raw meat with salt, pepper and chopped parsley and then add an egg.

  • 4

    Lay the meat on a sheet of foil and form a 'rectangle'.

  • 5

    Place the already prepared filling in the centre, then turn the meat on itself until the filling is completely wrapped around it.

  • 6

    Press well and give form.

  • 7

    Lay the thinly (1 mm) cut slices of pancetta on a sheet of foil. Lay the meatloaf in the centre, then wrap it in the pancetta slices.

  • 8

    Close tightly with foil and press down so that the pancetta adheres firmly to the meatloaf.

  • 9

    Bake the meatloaf in the oven at 180°C for about 1 hour.

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