Pasquale meatloaf with Nero Trieste®

Discover Ilaria Bertinelli’s recipe for preparing a wonderful Meatloaf for the Easter period!


  • 700 g of turkey minced meat
  • 230 g already cleaned asparagus
  • 130 g Nero Trieste cooked ham
  • 70 g breadcrumbs
  • 30 g grated Parmesan cheese
  • 4 eggs
  • 30 g extra virgin olive oil
  • 20 g milk
  • Salt and Pepper To Taste


Cook 3 hard-boiled eggs: bring the water to a boil in a small pan, toss the eggs when the water boils and let them cook for 8 minutes. Wash the asparagus and cook them in a non-stick pan with about 15 g of extra virgin olive oil until they are cooked, but still firm. In a bowl, mix turkey with 25 g of breadcrumbs, Parmesan, milk, an egg and a pinch of salt and pepper to obtain a homogeneous mixture. Take a large sheet of greaseproof paper, brush it with the remaining oil and place the meat mixture on it in m, or form a rectangle of about 35×25 cm. Cover the meat with a layer of cooked ham, lay the asparagus on top of the ham, orienting them parallel to how you will roll the rectangle, then complete with the remaining cotto. Roll it all together forming a nice cylinder that you will close at the ends and sprinkle with breadcrumbs. Close the roll in the parchment paper and bake it in a ventilated oven preheated to 180 degrees for about 20 minutes, then open the parchment paper and cook for another 5-7 minutes. Serve the sliced meatloaf