Mortadella Meatloaf (Italian Polpette)

Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple Tbsp. of wine add tremendous depth of flavour to this traditional comfort food.  Serve it with several vegetable side dishes, sparkling water, and a bottle of wine. 

⅓ cup milk
1 slice bread, crust removed (1½”)
1 lb ground pork
1 lb ground veal or beef
⅓ lb mortadella, minced
1 small onion, finely chopped (~ ½ cup)
½ cup fresh flat-leaf parsley, chopped
½ cup Parmesan cheese, grated
¼ cup pistachio nuts, chopped
2 cloves garlic, minced
2 large eggs, lightly beaten
2 Tbsp. white or red wine
½ tsp. coarse sea salt
¼ tsp. black pepper, freshly cracked

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Heat the milk in a small pan until warm but not scalded. Turn off the heat. Place the bread in the milk and let sit to absorb the milk, turning once, about 1 minute per side. Remove the bread to a board, finely chop it, and place the bread in a large bowl.

Add the pork, veal, mortadella, onion, parsley, cheese, nuts, garlic, eggs, wine, salt, and pepper to the bread. Using your hand, mix to combine completely. Form into an oval-shaped loaf and place in a large baking dish.

Cook for 55 minutes. Let rest 10 minutes before serving.

Makes 6 servings.