Truffle meatloaf (Italian truffled Polpettone)

Preparation:

Preheat the oven to 180°.
In a bowl, mix the bread with the garlic and parsley. Pour in the milk and let it soften, then blend.
Mix the meat with the Parmesan cheese, nutmeg, salt and pepper. Incorporate the eggs and mix.
Gradually add the softened bread mixture to the milk, and mix until you obtain a homogeneous paste.
Place the meat filling on a silicone mat or baking paper and spread to a rectangular shape about 3 cm thick.
Cover the surface of the stuffing with black summer truffle cream (spread out).
With the help of baking paper, lift the long sides of the meat stuffing and roll up to shape the meatloaf. Seal well and roll the meatloaf several times on the baking paper until the surface is smooth. Leave to rest in a cool place for a few minutes.
For baking, place the meatloaf in an ovenproof dish.
Add half a glass of white wine and half a glass of water.
Cover the dish with aluminum foil, place in the oven and bake the meatloaf for about 50 minutes.
Turn the meatloaf over on the other side halfway through cooking.
Finally, remove the foil and leave to brown for a few more minutes.
Let cool and cut the meatloaf into slices about 1 cm thick.

Wine pairing: A Barolo, Barbaresco (Piedmont), Brunello di Montalcino, Chianti Clasico (Tuscany) and of course Pomerol (Bordeaux), Cahors (South-West).

Ingredients:

For 8 people: