Meatloaf Baked Cake with Veal, Mediterranean Scents & Cherry Tomatoes

Tis the recipe for meatloaf that my mom was used to prepare, and that accompanied my childhood.

And ‘ succulent and aromatic , and is presented in a somewhat ‘ different and special shape, looking like a cake.

Here’s what you need:
500 grams (4 cups) of minced beef, or mixed meat with pork, veal and turkey , 150 grams ( half a cup ) diced bacon , 500 grams ( 2 cups) about of cherry tomatoes, 1 tablespoon oiL , 1 cup milk, 1 cup of bread crumbs, 100 grams ( half a cup ) grated Parmesan cheese , sage, rosemary , thyme , 1 or 2 cloves of garlic according to your taste , 2 eggs, salt to taste .

First, finely chop together the thyme, sage, rosemary and garlic and turn the oven to 170 degrees C ( 330 F approx)

Now mix well with your hands in a large bowl the meat , bacon , eggs, chopped herbs , breadcrumbs ( keep aside a couple of tablespoons ), the Parmesan cheese , milk (which absorb quickly) and salt to taste.

Brush with oil the inside of a baking pan high , then put in 2 tablespoon bread crumbs and moving the pan so that the brad will cover well throughout the interior of the baking pan.

Put the meatloaf into the pan and level it well.

Halve the cherry tomatoes and place thickly on the meatloaf to cover it all well.

Bake for 90 minutes.

At he end the topof the tomatoes will be deliciously burnt and caramelled.
Remove it from the oven and let it rest for a couple of hours. Any eventual liquid will be absorbed by the meatloaf soon.

Serve warm or at room temperature amble on a wreath of arugula. Buon appetito and enjoy it!