Meatloaf with a heart of Toma Piemontese and beetroot, wrapped in a bacon crust
La preparazione della ricetta
Slice the Toma into long, thin strips. Slice the beetroot into long, thin strips.
Place the Toma and beetroot in a bowl and season with salt, black pepper, and chopped thyme.
Season the raw meat with salt, pepper, and chopped parsley, then add an egg.
Spread the meat onto a sheet of cling film and form a "rectangle".
Place the previously prepared filling in the center, then roll the meat over until the filling is completely enclosed.
Press firmly and shape it.
Lay the thinly sliced pancetta (1 mm) onto a sheet of cling film. Place the meatloaf in the center, then wrap it entirely with the pancetta slices.
Seal tightly with the cling film and press so the pancetta adheres well to the meatloaf.
Bake the meatloaf in the oven at 180°C for about 1 hour.
