Ingredients

  • 6 slices bacon, chopped
  • Freshly ground black pepper
  • 1/4 cup Butter or margarine
  • 2 carrots, finely chopped
  • 2 stalks celery, finely sliced
  • 1 sprig fresh rosemary
  • 10 fresh sage leaves
  • 3 cloves garlic, crushed
  • 1 1/2 pounds ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 pound ground veal
  • 2 tablespoons olive oil
  • 2½ teaspoons sea salt
  • 200 g (7 oz) white bread, crusts removed, soaked in a bit of milk
  • 1 large white onion, finely chopped
  • 6 hard boiled eggs, peeled and left whole
  • 7 ounces vin santo or Marsala

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat the oven to 425F.
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Step 2

  • Heat butter and olive oil in a saucepan and saute the onion, garlic, celery, carrots and herbs until lightly golden.
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Step 3

  • Add the vin santo or Marsala and bring to a boil. Boil for about 2 minutes, then remove from heat.
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  • Length: 2 minutes

Step 4

  • Place the meats, salt and pepper in a large bowl and mix together, then add the vegetables. Squeeze the bread of excess milk and break it into the mixture.
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Step 5

  • Add the 2 raw eggs. Using your hands, combine mixture well.Line a large rectangular terrine, casserole, or loaf pan (about 14 inches long) with foil and brush with oil.
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Step 6

  • Place half of the meat mixture in the pan and press down evenly. Arrange the hard boiled eggs in a line down the center, then cover with the remaining meat mixture. Press the mixture down well.
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Step 7

  • Bake the loaf on the bottom shelf of the oven for about 50 minutes; it should be lightly browned on top. Turn onto a serving dish. It is delicious served hot or cold.
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  • Length: 50 minutes