Christmas Meatloaf with Mortadella and Caciotta, a delight to bring to the table during the holidays and beyond, because it is perfect any time of the year.
I’m not very good at making meatloaves, I admit it, I’m much more dynamic in making all kinds of meatballs, but this time I had this idea for a long time and I find it really easy and practical for everyone because it can also be prepared in advance!
I preferred to cook the meatloaf in parchment paper.
At the end of cooking, I removed it, garnished the meatloaf with some pats of butter, and continued cooking for another 3 minutes.
Alternatively, you can cook the meatloaf with a drizzle of extra virgin olive oil.
Below I leave you other main course recipes suitable for Christmas.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 10.5 oz ground beef
- 1 egg
- 1 pinch fine salt
- 1 oz cheese (grated)
- 2.1 oz breadcrumbs
- as needed garlic powder
- 3 slices mortadella
- 3 slices mixed caciotta cheese
- as needed butter (or, alternatively, extra virgin olive oil)
Tools
- 2 Parchment paper
- 1 Bowl
- 1 Rolling pin
- 1 Baking dish
Steps
To make the Christmas Meatloaf with Mortadella and Caciotta, first, in a bowl, combine the ground beef, salt, egg, garlic powder, breadcrumbs, and grated cheese.
Mix everything until you obtain a homogeneous mixture.
Place it between two sheets of parchment paper, flatten it slightly with your hands, and then, with the help of the rolling pin, roll it out into a base about 0.4 inches high.
Level the ground beef base with a knife to make it even on all sides as much as possible and start filling with mortadella and mixed caciotta slices, taking care to leave the edges free.
Roll with the help of the parchment paper, tightening it well, and then seal the edges.
Roll again in the parchment paper and place the meatloaf in a baking dish.
Bake in a preheated fan oven at 356°F for 1 hour.
Remove from the oven, open the parchment paper, garnish with pats of butter, and bring to the table after letting it cool for a few minutes before slicing.
