Lamb and Veal Meatloaf: Polpettone

Ingredients

• 0.5 cup bread crumbs 
• 1  egg plus yolk beaten
• 6 servings flour all-purpose
• 2 cloves garlic finely chopped
• 1 pound lamb 
• 1 pound ground veal 
• 1  optional: lemon finely chopped
• 6 servings several gratings of nutmeg fresh
• 1 cup olive oil extra-virgin
• 0.5 bunch parsley italian finely chopped
• 0.5 cup pecorino cheese freshly grated
• 1 pinch pepper flakes red crushed
• 6 servings salt and pepper 
• 4 sprigs thyme leaves finely chopped

Equipment

• bowl
• dutch oven

Directions

1. In a large bowl, combine the lamb and the veal, red pepper flakes, cheese, parsley, thyme, garlic, nutmeg, egg, and bread crumbs, season with salt and pepper, and mix well to make a homogenous mixture. Form the mixture into a loaf and dust the entire surface with all-purpose flour.
2. In a Dutch oven, heat the olive oil over medium heat and add the loaf. Brown on all sides in the oil and cook over low for 90 minutes. Slice and serve with lemon alongside.