Meatloaf with vegetables

Here is a meatloaf full of colors for a more cheerful table;
it is a dish that always succeeds and that everyone likes, in general.

And it can be a great alternative to a classic roast;
even when there are guests!

And what is left (rarely ...) it is affected, you add the sauce and put it in the freezer for the first emergency!

Ingredients:

Dice the gherkins and thin strips (you can also use the food processor, if you have the accessory!) Carrot and pepper.
Keep them, for the moment aside.

Pass the onion, garlic, herbs and half of the meat in the chopper (see photo); always mix the squeezed bread and eggs with the blade chopper.
In the absence of this tool, it will be necessary to chop everything very finely or pass everything together in a classic meat grinder (even with a crank) ... eggs excluded, of course!

Mix the rest of the meat and the mixture in a bowl, knead well and add the cucumbers into small cubes, the breadcrumbs and the carrot and pepper strips.

Eventually arrange the strips of carrot and pepper, as far as possible, lengthwise (to obtain a better distribution you can flatten the dough on the work surface and distribute these vegetables over it).

Give the loaf its elongated shape, working with his hands and:

* 1 Procedure:
wrap it in the Pork Network.

* 2 Procedure:
in the absence of the pork net, shape the meatloaf by rolling it in the breadcrumbs (the latter will also help to form a crust during the initial browning).

Heat the oil in a large non-stick pan with a rounded lid, so as to allow it to cook completely in the same container (otherwise transfer it to a large enough pot after complete browning in the pan), and brown it on all sides. sides over medium heat for about ten minutes.

Add the wine mixed with Marsala and bring to a boil. Reduce the temperature and cover, leaving it to cook for 30 '. After this time, open the pot, turn the meatloaf and continue cooking with the pan covered for another 30 ').

Transfer it to a platter and keep warm while you restrict in a saucepan the cooking liquid, adding a half walnut roux to thicken the sauce. Slice the meatloaf, place it on a tray and pour part of the sauce over it; the rest can be placed in a bowl on the table and everyone will serve it according to their taste.

ADVICES AND NOTES: