Exquisite Christmas meatloaf

First, we chop the onion, garlic and carrots; a technique I have learned over time is that the more finely we chop these ingredients, the better they integrate into the meat to give it more flavor.

In a frying pan with olive oil, add the chopped vegetables and sauté until golden brown. Saúco with a pinch of salt to bring out their flavors.

Meanwhile, in a large bowl, add the veal and pork, the bread crumbs soaked in milk, the eggs, the sautéed vegetables, the red wine and the spices. Mix everything very well with your hands until it is well integrated. Do not be afraid to get your hands dirty; this step is crucial to mix all the ingredients correctly.

Preheat the oven to 180°C (180 degrees Celsius).

In a loaf pan (you must take into account the size of the pan according to the number of diners), place the bacon strips so that they cover the entire bottom and sides. Then add the meat mixture on top and cover with more bacon strips.

Place the bay leaves on top of the meatloaf and bake for approximately 90 minutes. A useful tip is to check the cooking after one hour, if you think it is browning too quickly, you can cover it with aluminum foil.

Let cool before unmolding and serving. This Christmas meatloaf is delicious both hot and cold, and remember, leftovers are perfect for sandwiches the next day.