- 4 slices good-quality white bread or sliced peasant bread, torn
- 1 cup whole milk
- 1 1/2 pounds ground beef, pork and veal mix
- 1 egg
- Salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1/2 cup flat leaf parsley, finely chopped
- 1/2-2/3 cup grated Parmigiano Reggiano cheese (a couple generous handfuls)
- Extra virgin olive oil (EVOO), for liberal drizzling, plus 2 tablespoons
- 2 cubanelle peppers, chopped
- 1 red onion, chopped
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
Pre-heat the oven to 425°F.
In a large bowl, add the bread and the milk and let soak for a few minutes then wring out the moisture. In another large mixing bowl, add the meat and the soaked bread. Add the egg, salt and pepper, to taste, and the garlic, parsley, cheese and a drizzle of EVOO. Mix to combine and form into four mini oval loaves, about 2 inches thick.
Arrange the loaves on a medium nonstick baking sheet and drizzle the tops with a little EVOO. Roast in the oven for 20 minutes.
While the meat is roasting, put a medium skillet or saucepot on the stove over medium heat and add 2 tablespoons EVOO. Add the peppers and the onion, season with salt and pepper, to taste, and sauté for 10 minutes. Stir in the tomato paste, cook for 1 minute, then sprinkle in the flour and stir for 1 minute more. Whisk in the stock and Worcestershire sauce, and season again with salt and pepper, to taste. Reduce the heat and let simmer until ready to serve.
Remove the meatloaves from the oven to a serving platter and serve with lots of chunky pepper and onion gravy on top.