Polpettone ( Italian American Meatloaf )

         Today  there wouldn't be time to make a run to the grocery store but, since I couldn't cancel dinner,  I had to figure out what I could make with ingredients I had on hand.  I found a package of beef, pork, and veal combination in the freezer and thought of meatloaf .  I began looking through a few Italian cookbooks for a recipe and came upon one in Lidia's Italy in America by Lidia Bastianich.  It looked like I had all the ingredients. . .so. . . meatloaf it would be.  I made some cheesy, garlic, spinach mashed potatoes and a salad to go alongside.  Got a thumbs up from everyone.  Success !!

Italian American Meatloaf              serves 4-6

1 cup country bread, cubed
1/2 cup milk
1 med. carrot, in chunks
1 med. stalk celery, in chunks
1/2 med. onion, in chunks
1 1/2 # beef, pork, veal mix  ( original recipe used only beef and pork )
1/2 bunch scallions, trimmed and chopped.
1/2 cup grated Pecorino Romano cheese  ( original recipe used Parmigiano-Reggiano )
1/2 cup marinara sauce or pureed canned tomatoes, plus more for pouring over the top
1/4 cup chopped fresh Italian parsley
1 tsp. kosher salt
1/2 tsp. dried oregano
1 tblsp. extra-virgin olive oil

       Preheat the oven to 375 degrees. Soak the bread cubes in the milk until soft.  Combine the carrots, celery, and onion chunks in a food processor, and pulse to make a fine-textured paste.  This is called a pestata. 
        In a bowl, using your hands, gently mix the meat, pestata, bread that has been squeezed out, scallions, cheese, marinara, parsley, salt, and oregano.  Form into a loaf and place in a Pyrex or ceramic baking dish that has been brushed with the olive oil.  Bake until browned and cooked through ( 165 on an instant read thermometer ).  This should take about 40-45 minutes, depending on your oven.  Let cool 10 minutes before slicing.  Pour more marinara over the top and serve.