The stuffed meatloaf in puff pastry crust is a very rich and complete second course, with many ingredients for a tasty and inviting dish.
It is a dish that presents itself well—a perfectly balanced meatloaf in flavors, with a soft consistency inside and a flaky and crispy shell outside, perfectly adhered to the meat!
Perfect for holiday days like Christmas, New Year, Easter, and other special occasions and events.
For the filling, I chose classic ingredients like ham, provolone cheese, and boiled eggs, but you can fill it as you like according to your tastes. Even for the exterior, I preferred to use ready-made puff pastry to speed up the process, but if you have time, you can also use a brisee pastry and maybe make it at home.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Meatloaf
- 5 oz Bread
- 12 oz ground beef
- 2 medium eggs
- 1.76 oz Grated Grana Padano
- 1 sprig Parsley
- to taste Salt
- 1 pinch Nutmeg
- to taste Breadcrumbs
- 1 rectangular puff pastry roll
- 3 medium boiled eggs
- 3 slices Cooked ham
- 5 slices Provolone cheese
Tools
- 1 Bowl
- 1 Loaf Pan
- 1 Parchment paper
- 1 Oven
Meatloaf Preparation
To prepare the meatloaf, start by cooking the 3 eggs for the filling, put them in a saucepan with water and cook for about 10 minutes.
In the meantime, let’s start preparing the dough: in a bowl, put the stale bread with water or milk to soften it, then squeeze it well and put it back in the bowl, add the ground beef, eggs, Grana Padano, salt, chopped parsley.
Mix all the ingredients well, if it is too mushy add some breadcrumbs, then place the dough on parchment paper forming a rectangle.Fill the meatloaf by placing slices of cooked ham, thin slices of provolone, and whole peeled boiled eggs at the base. With the help of the parchment paper, close and roll everything well to shape the meatloaf and sprinkle with breadcrumbs.
Take the puff pastry or brisee pastry whichever you prefer more, open the roll, and cut a small strip of 0.8 inches to make stars for the final decoration.
Place the meatloaf on the puff pastry rectangle, close and cover it with the pastry, wet the edges and ends with some water to make them adhere well.
Or brush with egg!Place the meatloaf in puff pastry inside a loaf pan of 12 x 4.7 inches to prevent it from deforming during cooking, create stars for decoration or other as desired, wet them at the base to make them adhere well, then put the tray in the oven.
COOKING
Cook the meatloaf for about 30 minutes in a preheated oven at 480°F for the first 10 minutes, then lower the temperature to 355°F and continue cooking.
Remove the meatloaf from the oven when it is well cooked and golden, let it cool a bit, then slice and serve.
STORAGE AND TIPS
The meatloaf keeps perfectly even the next day and is excellent cold, sliced or reheated.
Therefore, for preparation, you can easily prepare it in advance, keep it raw in the fridge, and cook it at the right time.
For the filling and crust, you can use whatever you like best according to your tastes.
