STUFFED MEATLOAF with EGGPLANTS and Speck, a simple and tasty main dish perfect for lunch or dinner, ideal for Sunday, quick recipe.
If you’re looking for a tasty meat dish for Sunday, you can prepare the stuffed meatloaf with eggplants and speck. It’s simple and quick to make, very soft, the perfect dish that usually everyone likes.
The recipe for meatloaf stuffed with eggplants and speck doesn’t require much skill, you just need to get the main ingredients, which are ground veal or mixed with pork, eggplants, speck, and provolone.
Mix the meat with the egg, spread it out, fill it, roll it up and cook it in the oven, but if you want, you can also use an air fryer.
Follow me in the kitchen today, there’s meatloaf stuffed with eggplants and speck.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven, Air Fryer, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1.1 lbs ground veal
- 1 egg
- to taste salt
- 1.4 oz breadcrumbs
- 2 tbsps grated Parmesan (optional)
- 5.3 oz sliced speck
- 5.3 oz provolone
- 6 slices round eggplants
Steps
Cut the eggplant slices and cook them in a pan or with the air fryer, as you prefer.
Place the meat in a bowl, add the egg, salt, breadcrumbs, Parmesan if you prefer, and pepper. Mix well.
Spread the mixture on a sheet of parchment paper sprinkled with breadcrumbs and form a rectangle.
Fill with the slices of eggplant, speck, and provolone, then roll it up in the parchment paper.
Place the roll in a mold and bake in the oven at 375°F for 40 minutes or with the air fryer at 355°F for 30 minutes.
Remove from the oven, slice it, drizzle with the juices released by the meat, and serve.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
STUFFED MEATLOAF with EGGPLANTS and speck
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