Meatloaf in puff pastry with sausage and smoked melting scamorza inside. A very tasty meatloaf made with a special mix of beef and white sausage that gives the meatloaf a unique taste and keeps it juicy, making it delicious even when cold. The secret of this meatloaf’s goodness is the puff pastry that keeps the meat’s juices inside during baking without drying it too much. The filling makes it even better, and for those who want, you can add ham or even better, slices of porchetta, making it even richer. A good meatloaf in puff pastry, baked, perfect for festive menus and special occasions, looks beautiful on the table but most importantly, tastes good. I opened it just out of the oven, see how it looks, with a delicious filling, but I recommend waiting a few minutes before slicing it, so the scamorza stays in each slice. Perfect on the Christmas table, it makes a great impression with a small expense. Here are other recipes for the Christmas menu.
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Meatloaf in Puff Pastry with Sausage and Scamorza
- 11 oz ground beef
- 10.5 oz fresh sausage (white)
- 2 eggs
- 2 slices stale bread (rustic)
- 1 clove garlic
- to taste parsley
- 1 pinch salt
- 1 pinch Grana Padano DOP
- 5 oz smoked scamorza
- 1 sheet puff pastry (rectangular)
- to taste poppy seeds
Tools for Preparing Meatloaf in Puff Pastry
- Bowl
- Baking Tray
Preparation of Meatloaf in Puff Pastry with Sausage and Smoked Scamorza
Soak the stale bread. When it’s soft, squeeze it well, work the bread with all the other ingredients in a bowl: meat, sausage without the casing, then finely chopped garlic, 2 eggs, chopped parsley, a pinch of salt, and grated cheese, knead with hands to get a homogeneous mixture. Use very little salt, otherwise, it will be too salty. No need for pepper because the sausage is already spiced. If you want, you can skip the garlic, as it’s a bit noticeable, and if you don’t like it, it’s better not to add it.
On a sheet of parchment paper, spread the sausage meatloaf mixture. Form a rectangle. In the center, place the smoked scamorza cut into sticks. Place 2 sticks next to each other along the entire length of the meatloaf, always staying in the center.
Use the parchment paper to help close the meatloaf, lengthwise, first from one side and then the opposite side, tightly closing the filling inside, also closing the ends well, and tightening the sausage meatloaf.
Leave the puff pastry out of the fridge for 10 minutes. When it’s no longer cold, roll it out. Place the pastry on parchment paper. Transfer the meatloaf onto the pastry, placing it on the side where you closed it, so there’s no risk of it opening. Cut the puff pastry into 1.5 cm strips on each side, lengthwise where the meatloaf is placed.
Close by crossing the strips, from one side and the other, thus closing the entire meatloaf.
Brush the pastry with a bit of egg, using some leftover egg white from the eggs used in the meatloaf mixture, with a brush, over the entire surface. Sprinkle with poppy seeds and bake in a low baking tray, transferring it gently, pulling it from the parchment paper of the pastry.
Bake for about 50 minutes, the first 35 minutes at 320°F in a fan oven, the remaining 15 at 355°F in a fan oven. I increased the temperature slightly to brown the pastry well. If yours is already golden, there’s no need to increase the temperature. Always adjust according to your oven, if necessary, lower by a few degrees.
Let it rest for 10-20 minutes out of the oven before serving. It’s a very juicy oven-baked meatloaf, thanks to the puff pastry cooking and also because we used sausage in the mix, which makes it very flavorful. It’s also great to eat cold. You can prepare it in advance and reheat in the oven later or prepare and cook it an hour before serving.
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Also try the oven-baked meatloaf with potatoes or the turkey meatloaf or the stuffed meatloaf in puff pastry with zucchini and cheese.
Here’s a tip for even better results. At the base, before placing the meatloaf on the pastry, sprinkle some breadcrumbs on the pastry itself, it will absorb the juices released from the sausage, and the final result will be even better.
