Megan's Farro Spezzato Meatloaf Recipe
Farro Spezzato Meatloaf
This meatloaf recipe calls for adding farro spezzato to a blend of beef and corizo sausage. The flavor is brightened by the addition of Agro di Mosto vinegar. The farro provides a heartiness and texture and extends the meantloaf. The carrots help keep the meatleaf moist and adds nutrients. The Agor di Mosto adds an interesting depth and a little sweetness.
1 cup uncooked Farro Spezzato
2 tablespoon Agro Di Mosto or Red Wine Vinegar
1 medium onion, chopped
3 cloves of garlic - minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon herbs de provance
1 pound ground beef
1 pound chorizo - minced and cooked
2 carrots - peeled and shreadded
1/4 cup tomato paste
1. Preheat the oven to 350 degrees.
2. In a large bowl, lightly beat eggs; add farro, vinegar, onion, garlic, salt and pepper, and herb de provence and stir well.
3. In another bowl, mix the beef, carrots, and chorizo - which had been fried and drained. Add meat mixture to the farro mixture and gently knead until thoroughly blended.
4. Put the mixture into a loaf pan and coat with tomatoe paste. Bake until the meat shrinks from the sides of the pan, or until an instant-read thermometer inserted into the center of the loaf reads 155 degrees. Remove loaf from oven, pour off excess fat and let stand for 15 minutes before serving.
serves 6 to 8