Ingredients for 6 people:600 g beef sausage80 g stale bread120 ml milk2 eggs100 g pecorino cheese10 tbsp breadcrumbs2 jars red wine8 bay leaf6 tbsp Extra Virgin Olive Oil salt
Cut the bread into pieces and put it in the milk until completely absorbed. In a bowl, mix the minced beef with the broken up sausages using your fingers; add the eggs, grated pecorino, 4 tablespoons of breadcrumbs and the soaked bread (previously squeezed to eliminate the excess milk). Season with salt and pepper and combine all the ingredients, first with a fork and then with your hands, until the mixture becomes smooth and compact. Lay it on a chopping board and give it an oblong shape, preferably with a diameter of less than 10 cm. Sprinkle with the remaining breadcrumbs and press firmly until they cover the surface, including on the ends. Place the meatloaf in a heavy-bottomed pan with the olive oil and bay leaves; brown it all over, turning it with two wooden spoons, and when it’s a nice golden brown, pour in 1 glass of red wine. When the wine has evaporated completely, transfer the meatloaf into a baking pan lined with greaseproof paper, and pour the liquid left in the frying pan and the second glass of wine over it. Finish cooking in a preheated oven, at 190 °C, for about 30 minutes, turning the meatloaf gradually so that it cooks evenly all over, and basting every now and again with the liquid in the pan. Then take it out of the oven and leave the meatloaf to rest for 10-15 minutes, covered with a sheet of kitchen foil. Place it delicately on a chopping board and cut it into fairly thick slices; arrange them on a serving dish and pour over them the “sauce”, that has formed in the pan. Serve it hot.