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Sicilian Meatloaf with Ricotta and Pistachios

(Serves 6)
Sicilian  Meatloaf with Ricotta and Pistachios
Sicilian  Meatloaf with Ricotta and Pistachios
Ingredients:

1 pound ground pork
8 ounces ground beef (preferably chuck)
1 cup ricotta cheese
2 eggs
3 tablespoons olive oil
1/2 cup grated pecorino cheese
1/3 cup pistachios, shelled
2 garlic cloves, minced
2 tablespoons chopped fresh parsely
1/2 teaspoon freshly grated nutmeg
Salt and pepper
4 ounces prosciutto, thinly sliced
1/2 cup white wine

Directions:

Preheat oven to 400 degrees F.

Put all the ingredients except the prosciutto and wine in a large bowl.
Use your hands to mix the ingredients until well blended.  The mixture will be very soft.  Form the meat mixture into an oval shape (like a football.)

Use a shallow baking dish, approximately 9 x 11-inches.  Coat the bottom of the dish with some olive oil.  Drape the prosciutto slices across the bottom of the dish crosswise.  Reserve 4 slices for the top.

Place the meatloaf onto the prosciutto in the baking dish.  Bring the prosciutto slices up and around the meatloaf, almost encasing it.  Place the reserved slices over the top to cover any empty spaces.  Pat the pieces down against the meat mixture.

(You can prepare the meatloaf up to this point and refrigerate it, if desired)

Bake, uncovered, for 15 minutes.  Pour the wine over the meatloaf. 
Bake for another 30 minutes, basting occasionally with the wine in the baking dish.  The internal temperature should be about 155-160 degrees F.

Remove the meatloaf from the oven and allow it to rest for 15 minutes.
The resting time allows the meat to firm up for easier slicing.
This Sicilian meatloaf that combines ground pork and beef with ricotta and pecorino cheese is studded with pistachios and wrapped with prosciutto.  Ground chuck is recommended because it has a little more fat which adds some moisture to the meat mixture.  Serve this meatloaf with some Traditional Tomato Sauce.
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PROSCIUTTO
Prosciutto ham originates in the Emilia-Romagna region of Italy. It is the product of a long, unhurried drying process lasting a minimum of 210 days.
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