Stuffed Meatloaf in Sicilian Sauce, a dish from the Sicilian tradition, one of those dishes that instantly bring family Sundays to mind and that our grandmothers usually prepared.

A hearty meat main course that, with its tomato sauce and the inevitable peas, was used to dress the pasta.

A main course that immediately feels festive, with its super filling, colorful and rich, makes everyone’s mouth water.

Traditionally, grandmothers used to brown it in a pan before plunging it into the sauce, but I opted for a simpler and non-fried method.

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Before checking out the step-by-step recipe for the Stuffed Meatloaf in Sicilian Sauce, I’ll let you explore other Sicilian Sunday recipes!

Difficulty: Medium
Cost: Medium
Preparation time: 30 Minutes
Cooking time: 1 Hour
Portions: 10 slices
Cuisine: Italian
Seasonality: All seasons

Ingredients for Stuffed Meatloaf in Sicilian Sauce

24.7 oz tomato puree
1.8 oz tomato paste
2 potatoes (small)
3.5 oz peas
1.8 oz onion
1.8 oz carrot
1.1 oz celery
to taste olive oil
1.65 lbs ground beef (or mixed)
4 eggs
2.5 oz parmesan
to taste parsley
to taste salt
4.2 oz cooked ham
2 hard-boiled eggs
2.8 oz provola (mild, sliced)
3 sausages (or a piece of sausage)
3.5 oz scamorza
1.4 oz breadcrumbs (from stale bread)
1.1 oz peas (boiled)

Steps

For the preparation of the Stuffed Meatloaf in Sicilian Sauce, first make a simple sauce,
use a wide pan because it must contain the whole meatloaf later. I used a pan with high sides.
Place chopped onion, celery, and carrot on the bottom of the pan. Add two potatoes and let them sauté.
Then add the tomato puree, tomato paste, peas, salt, pepper, and two glasses of water.
Stir, cover with the lid (leaving it slightly ajar) and cook for at least half an hour, stirring occasionally, adding a ladle of water if necessary.
Let it thicken and turn off.
Meanwhile, prepare the meatloaf.
In a bowl, put the minced meat, eggs, chopped parsley, salt, pepper, and parmesan, knead with your hands until the ingredients are well distributed.
On a work surface, prepare two sheets of parchment paper and create a rectangle about 27.5 x 19.7 inches by flattening the minced meat.
At this point, fill to taste, with various cold cuts, cheeses, and some vegetables. I used ham, provola, sausages, hard-boiled eggs, peas, and scamorza. But you can use spinach for green color or a carrot, different cheeses, and even bacon or speck instead of ham. My grandmother often put a sausage or salami paste instead of sausages.
Once the meatloaf is stuffed, close by joining the sides with the help of the parchment paper. Seal the joining line with your hands and close with the parchment paper like a candy, twisting the ends. Place the meatloaf in the pan or on the baking sheet, with the seam side down.
Bake at 392°F for about 40 minutes, remove the parchment paper and carefully, immerse the meatloaf in the tomato sauce and let the sauce take on its flavor and the meatloaf absorb some moisture from the sauce, cooking it on low heat for about 15 minutes.
Turn off the Stuffed Meatloaf in Sicilian Sauce, slice, and serve.
See you next time from Sapore di Arianna!