Stuffed meatloaf

The pulp should be minced veal and rice already boiled.

Cleaned and washed the biete.

Remove the stem and only the green leaves blanched in boiling salted water for a few seconds.

Drain, Pat dry with paper towels and chop finely.

Peel and chop the onion.

In a pan heat a tablespoon of oil and a spoon of broth and stewed chopped onion for five minutes.

Boil for five minutes three eggs.

Drain and immediately put them under cold running water to stop the cooking: the yolks should remain soft.

Heat the oven to 200 degrees.

Remove the sausage casing and sbriciolatela.

in a bowl put the veal, sausage, rice, three tablespoons of Parmesan cheese, onion, thyme, remaining egg, egg white, salt and pepper.

Stir thoroughly to mix all the ingredients.

Grease a baking sheet with oil.

Transfer the meat mixture onto the sheet of paper.

Lean over a piece of plastic wrap with a rolling pin and roll out the mixture into a 2 cm thick, giving it a rectangular shape.

Delete the film.

Spread on meat rectangle layer biete, sprinkle with the remaining grated Parmesan and align the hard boiled eggs in the Middle, lengthwise.

Using the parchment paper, roll the meat, oil and profumatela spennellatela with two sprigs of thyme.

Wrap the meat in parchment paper and bind them with kitchen Twine.

Place the meatloaf in a baking dish and bake.

Simmer for 20 minutes, then lower the temperature to 180 degrees and continue cooking for another thirty minutes.

After the cooking time, remove the meatloaf from the oven and let it stand for a few minutes, then open the paper only on the one hand and, holding the Cabinet tilted take out the cooking sauce.

Reach into or in a frying pan.

Close the package of meatloaf.

Do disconnect on low heat the broth in the dish diluting it with a spoonful of water and add to the sauce in the pan.

Bring the sauce to a boil and let it reduce slightly, then stir a tablespoon of butter and beat with a fork.

Then scented with a pinch of chopped thyme and a few drops of lemon juice.

Remove the paper from the meatloaf, slice it and place the slices on a serving dish, overlapping slightly.

Sprayed with the sughino and served with a side of potatoes baked with a few fresh Sage.

Suggested wine: Chianti.