Ingredients
For step 1
Ground beef: 400 g
Bread: 120 g
Parmigiano Reggiano cheese: 50 g
Flat parsley : 20 f
Egg(s) : 1 piece
Milk 1/2 skim : 6 cl
Slices of smoked pork belly : 8 pieces
Clove(s) of garlic : 1 piece(s)
Yellow lemon(s) : 1 piece(s)
Grated nutmeg : 4 pinches
Pepper mill : 4 turn(s)
Fine salt : 4 pinch(s)
For the garnish
Seasonal mushroom(s) : 600 g
Clove(s) of garlic : 1 piece
Spinach sprout(s) : 400 g
Olive oil : 1 tbsp.
Fine salt : 4 pinches
Pepper mill : 4 turn(s)
Preparation
1 For the meatloaf
Peel and degerm the garlic. Zest the lemon.
Mix the stale bread with the garlic and parsley. Pour into a bowl and add the milk.
Add the ground beef, lemon zest, Parmesan cheese and grated nutmeg and mix.
Add the egg and mix to obtain a homogeneous paste.
2 For assembly and baking
Preheat the oven to 180°.
Place a sheet of parchment paper on the work surface and place the slices of breast on top.
With wet hands, form a sausage with the meat and place it on the slices.
Roll up slices of breast. Place the meatloaf in a cake pan. Place in the oven for 35 minutes. Baste with cooking juices and continue cooking for another 10 minutes. Brisket should be golden brown. Let cool before slicing.
3 For the garnish
Peel and degerm the garlic. Chop finely.
Wipe mushrooms if necessary, cut into 2 or 4 depending on size.
Heat the olive oil and sweat the garlic first. Add the mushrooms and heat over high heat so that they give off their water. Add the spinach shoots and continue cooking for 4 minutes. Season with salt and pepper and set aside.
4 For the dressing
Cut the meatloaf into thick slices.
Place a base of vegetables and top with slices of meatloaf.
Decorate with Parmesan shavings and spinach shoots.