You can still find some basil on the market ( in case you don’t have it in your garden).. this is a super delicious dish, so easy to make, with such an aroma that will blow your mind!
Ingredients
500 g ground beef
2 stalks celery, chopped
1 leek, finely chopped
1 onion finely chopped
2 eggs
5 tablespoons grated kefalotyri or parmesan cheese
1 cup breadcrumbs
1 teaspoon dry thyme
1 tablespoon fresh basil chopped
2 tablespoons parsley chopped
1 tablespoon mustard
2 tablespoons extra virgin Greek olive oil
Salt - Pepper
For the sauce
1 onion, grated
1 clove garlic, minced
1 cup wine, dry white wine
2 tablespoons fresh basil
1 tablespoon extra virgin Greek olive oil
Salt - pepper
How to make
Using a skillet sauté in two tablespoons of olive oil, the leek finely chopped with the onion for about 3-4 minutes.Season and set aside to cool.
In a bowl put the ground meat, eggs, breadcrumbs, Parmesan, basil, thyme, mustard, the onion and leek mix, salt and pepper and work the mix with your hands.
Cover with foil and let the mixture in refrigerator for 2 hours.
Preheat the oven to 350 degrees.
Now about the sauce, saute in olive oil the onion, garlic and basil. Add the wine, let the alcohol to evaporate and season. Set aside.
Grease a baking pan and shape the meatloaf with your hands. Drizzle some olive oil and the basil sauce. Add a glass of warm water and close the pan with foil.
Bake the meatloaf for an hour.
When it’s ready, clean the juices and foams from the meatloaf and transfer it to a platter. Add the sauce that’s left in the pan to a food processor.
Cut the meatloaf into slices and drizzle with the sauce.
Enjoy!
Ingredients
500 g ground beef
2 stalks celery, chopped
1 leek, finely chopped
1 onion finely chopped
2 eggs
5 tablespoons grated kefalotyri or parmesan cheese
1 cup breadcrumbs
1 teaspoon dry thyme
1 tablespoon fresh basil chopped
2 tablespoons parsley chopped
1 tablespoon mustard
2 tablespoons extra virgin Greek olive oil
Salt - Pepper
For the sauce
1 onion, grated
1 clove garlic, minced
1 cup wine, dry white wine
2 tablespoons fresh basil
1 tablespoon extra virgin Greek olive oil
Salt - pepper
How to make
Using a skillet sauté in two tablespoons of olive oil, the leek finely chopped with the onion for about 3-4 minutes.Season and set aside to cool.
In a bowl put the ground meat, eggs, breadcrumbs, Parmesan, basil, thyme, mustard, the onion and leek mix, salt and pepper and work the mix with your hands.
Cover with foil and let the mixture in refrigerator for 2 hours.
Preheat the oven to 350 degrees.
Now about the sauce, saute in olive oil the onion, garlic and basil. Add the wine, let the alcohol to evaporate and season. Set aside.
Grease a baking pan and shape the meatloaf with your hands. Drizzle some olive oil and the basil sauce. Add a glass of warm water and close the pan with foil.
Bake the meatloaf for an hour.
When it’s ready, clean the juices and foams from the meatloaf and transfer it to a platter. Add the sauce that’s left in the pan to a food processor.
Cut the meatloaf into slices and drizzle with the sauce.
Enjoy!