GASTRONOMY - Meatloaf with beef and spinach with tuna sauce and sautéed turnip tops

600 g meatloaf
For the sauce: 
80g white wine
150g whole milk 
125 g tuna fillets
20 g anchovies
20 g capers
4 hard-boiled eggs
40 g stock or water
Olive oil a sufficient quantity
Salt a sufficient quantity

To cook the meatloaf: grease and gently massage the meatloaf. Heat a skillet with a drizzle of EVO oil and brown all sides of the meat to seal it.

Once the meat is sealed, add some canned tuna (already drained of its oil), a few desalted capers, two anchovies, and toast everything together with the meatloaf.

Deglaze with white wine and, once dealcolized, add milk (about 120-150 g). Bring the mixture to a boil for a few minutes. Meanwhile, turn on the static oven to 180°.

Turn off the heat and remove the meatloaf, transferring it to a baking dish. Bake and let it bake for about 20 minutes (if you have a probe thermometer, check the cooking by making sure it has reached 70° at the core).

Meanwhile, prepare two hard-boiled eggs. In already boiling water, dip the eggs and cook them for about 8 to 9 minutes. Let them cool and peel them.

In an immersion blender add the bottom of the pan (with milk, tuna, capers and anchovies), chopped hard-boiled eggs, a drizzle of EVO oil and blend the whole mixture. Adjust the density of the sauce with hot water or broth.

For the Turnips: lightly blanch them in a hot pan with a drizzle of EVO oil. This way they will remain a little bitter and very green, but they will be perfect to go with the meatloaf and sauce.

Once the meatloaf is cooked let it cool a bit before cutting it, then serve with the turnips and sauce directly on the meat slices.


Creativity in the kitchen
Delicious ideas suitable for all occasions