Caputo’s Meat Loaf

3 slices Italian bread, crusts removed and cut into small pieces
1/2 cup milk
2 lbs. lean ground beef
2 eggs, lightly beaten
1/2 lb. pancetta, chopped
1/2 cup parmesan cheese, freshly grated
1/2 t nutmeg, freshly grated or ground
1-8 oz. jar Italian style, oil packed giardiniera, drained and chopped coarsley
1/2 cup fresh Italian parsley, chopped
salt and freshly ground black pepper to taste
4 eggs, hard boiled and peeled
1/2 cup dry white wine
1-28 oz. can Italian style crushed tomatoes

Preheat oven to 375 degrees. Combine bread and milk in a large bowl and squeeze together to form a soft pulp. To the milk-bread mixture add the beef, beaten eggs, pancetta, parmesan cheese, nutmeg, giardiniera, parsley, salt and pepper. Mix well. Place the hard boiled eggs end-to-end on the bottom half of the meat loaf. Now, using the remaining meat form the top half of the meat loaf, completely covering the hard-boiled eggs. Form the whole thing into a nice meat loaf.

Bake for 20 to 25 minutes until the meat loaf is lightly golden, add the wine, pouring over meat. Bake an additional 15 minutes basting the meat with the wine several times. Add the tomatoes, cooking for an additional 30 to 40 minutes, basting with the tomato sauce several times. Cool the meat loaf for about 10 minutes before slicing and serving.

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