Ingredients for Sicilian Braciole Loaf
- Olive Oil
- 1 medium onion, finely chopped
- Celery Rib
- 1 medium carrot, finely chopped
- Garlic Cloves
- Lean Ground Beef
- Ground Veal
- Italian Seasoned Breadcrumbs
- Romano Cheese
- 2 large eggs
- 1 teaspoon salt
- Fresh Ground Pepper
- Dried Currant
- Flat Leaf Parsley
- Fresh Sage
- Fresh Marjoram
- Zest of 1 lemon
- Unsalted Butter
- Sliced Mushrooms
- 2 shallots, finely chopped
- All Purpose Flour
- Beef Broth
- Marsala Wine
- Fresh Herb
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How to Make Sicilian Braciole Loaf
- Preheat oven to 350°F (175°C).
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat.
- Add 1 medium onion, 2 celery stalks, and 1 medium carrot (all finely chopped) and cook, stirring frequently, for 4 minutes, or until vegetables are softened.
- Add 2 cloves of minced garlic and cook, stirring for 1 minute.
- In a large mixing bowl, gently combine 1 lb ground beef, 1 lb ground pork, ¾ cup breadcrumbs, 1 cup grated Pecorino Romano cheese, 2 large eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
- On a large piece of waxed paper, pat the meat mixture into a 9x12 inch rectangle.
- In a small bowl, combine ½ cup currants, ¼ cup chopped fresh parsley, 1 tablespoon dried sage, 1 tablespoon dried marjoram, zest of 1 lemon, and ¼ cup breadcrumbs.
- Sprinkle the currant mixture evenly over the meat, leaving a 1-inch border.
- Use the waxed paper to help tightly roll up the meat from the long side.
- Invert the roll into a greased 13x9 inch baking dish. Discard the waxed paper.
- Smooth the edges to form a neat roll.
- Bake for 45-50 minutes, or until the roll is firm and nicely browned.
- While the loaf is baking, prepare the sauce:
- In a large skillet, melt 2 tablespoons of butter over medium-low heat.
- Add 8 oz sliced mushrooms and 2 shallots (finely chopped) and cook, stirring frequently, for 5 minutes, or until mushrooms are soft and have released their liquid.
- Increase heat to medium. Cook, stirring frequently, for 2 minutes, or until about half the liquid has evaporated.
- Stir in 2 tablespoons of all-purpose flour and cook, stirring for 1 minute.
- Whisk in 1 ½ cups beef broth, ½ cup Marsala wine, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary.
- Bring to a boil, stirring constantly.
- Reduce heat to medium-low and simmer, stirring frequently, for 3 minutes.
- Season with salt and pepper to taste.
- Remove the meatloaf from the oven and let stand for 10 minutes before slicing.
- Cut into 12 slices and serve with the sauce.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
30g
Fat
42g
Carbs
8g
