I love making meatloaves and this meatloaf with scamorza and baked ham is perfect for a dinner with friends or to enjoy with family. Think about big occasions, such as a Valentine’s Day dinner, Easter or Christmas, or a garden lunch, since spring or summer are near. So, don’t find excuses and go buy the necessary ingredients to make this meatloaf with ham and melting scamorza!
I prepared this meatloaf following an old recipe I had on my blog from many years ago. I respected the same doses and method, and the final result was surprising, perhaps also thanks to the change of the oven I got new last year. The super melting scamorza, the golden crust of the meatloaf, the texture… in short, it was a beautiful rediscovery of a dish that I had forgotten. Thanks in fact to the excuse of changing photos, I am rediscovering many old recipes that neither you readers nor Google surely knew about my cooking blog.
I then invited my friend Gaia for lunch and together we enjoyed this meatloaf, followed by the feather cake that I will present to you in the coming days, hoping to find the time to write the recipe. A simple lunch among friends, like all the easy, quick, and delicious recipes I always present to you and that you appreciate the most.
This meatloaf is also part of the Collection of Easy and Delicious Meatloaf Recipes that will be released in the coming weeks and that you will find linked here. I thought of collecting all my recipes for you, from classic meatloaves to stuffed ones, up to the tuna meatloaf which in summer is my companion for many quick lunches after work. I hope you like the collection and to finish it soon.
Here below, meanwhile, you can find the other meatloaf recipes on the blog. Each link is clickable and will take you directly to the recipe you choose to read. I also remind you that I wait for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day. An unmissable appointment to start the day with a sweet or savory treat!
Now let’s move on to today’s recipe, the meatloaf with scamorza and raw ham!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
- Energy 526.49 (Kcal)
- Carbohydrates 10.60 (g) of which sugars 1.21 (g)
- Proteins 29.25 (g)
- Fat 40.41 (g) of which saturated 12.46 (g)of which unsaturated 19.48 (g)
- Fibers 0.46 (g)
- Sodium 1,832.03 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Meatloaf with Scamorza and Ham Baked
- 21.2 oz mixed ground meat (or ground meat to your liking)
- 1 sausage
- 3.5 oz scamorza (in my case smoked and diced)
- 1/3 cup breadcrumb
- 5.3 oz PDO Parma raw ham (or other raw ham to your liking)
- 1 egg
- 1/3 cup cheese (grated, in my case a Grana Padano)
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- as needed parsley (in my case dried)
Tools for Preparing Meatloaf with Scamorza Baked
- 1 Bowl
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Oven
Steps for the Scamorza Meatloaf Recipe
Start by turning on the oven and setting it to 350°F in static mode, so it will be nice and hot for when we bake the stuffed meatloaf with scamorza and ham. Gather all the necessary ingredients for the preparation and place them in front of you on the work surface: this will allow you to save time and avoid making a mess in the kitchen. Pour the ground meat into a bowl and add the sausage after removing the skin.
Then pour in the breadcrumb and cheese, in my case a matured Grana Padano. Sprinkle with salt, pepper, and nutmeg, if you like. Also add the parsley, in my case dried because the fresh one is still not growing on my balcony this year. Break an egg and add it to the bowl with the other ingredients. Knead with your hands until you form a compact and slightly sticky meat mixture.
As you may have guessed, I don’t use stale bread or milk for this meatloaf, since we’ll be adding scamorza. I think with the dairy dose we are already at a good result. For old bread, since I eat very little, it almost never happens that I have some at home.
At this point, move to a work surface where you have placed a parchment paper sheet. Pour the ground meat mixture on top and with your hands flatten the mixture until you create a rectangle not too small. Remember that we are preparing a stuffed meatloaf, so we will need space to place the scamorza.
Place the slices of raw ham over the meat, which will help retain the melting scamorza heart during cooking, keeping the final wow effect. Then place the scamorza, which can be in slices not too large or diced, as in my case. Choose whether smoked or classic.
With the help of the parchment paper, start closing the meatloaf, applying good pressure to give more consistency and close all the meat well around the filling. Sprinkle the surface of the meatloaf with breadcrumb to create a nice crispy crust during cooking.
Seal well also the two ends with your fingers, always pressing the mixture with a gentle force. With the parchment paper, seal the meatloaf like a candy, place it on a baking sheet and put it in the middle of the oven for initial baking: 20 minutes at 350°F closed with parchment paper.
After this first period, we can open the parchment paper, place the meatloaf in the center of the baking sheet and put it back in the middle of the oven, still at 350°F, for another 20-25 minutes approx. You will see the surface start to brown and so it will be ready to be served.
As mentioned, you can serve the meatloaf with melting scamorza and ham accompanied by rosemary roasted potatoes, since we already have the oven on and hot. I can only wish you bon appétit and remind you that I wait for you every day here on my cooking blog with many easy, quick, and delicious recipes like this one!
Tips and Variations:
Main Tips: work well the meatloaf mixture, it should remain soft and slightly sticky, so that you can then close it well at both ends and the center. This way we will avoid the scamorza from escaping during the oven cooking of the meatloaf.
Another tip I can give you is to close the meatloaf with parchment paper during the first 20 minutes of cooking, so it stays soft thanks to the humidity that will form inside it. This step you will see clearly in the video recipe present under the first picture at the beginning.
Main Variations: if you don’t like nutmeg, you can omit it from this recipe. You can then use a different grated cheese than mine. You can choose classic scamorza slices, whether smoked or not. Same goes for the raw ham: you can also choose a cooked ham, if you prefer or if you already have it in the fridge. The same goes for the ground meat, from mixed to pork, veal, beef. just choose freely. I advise you to choose a sausage that is not too flavorful, otherwise, it risks becoming too salty during cooking with the rest of the ingredients.
Further variation could be to use stale bread soaked with a drizzle of milk. As explained, it almost never happens that I have old bread at home, so I always fall back on the convenient and quick breadcrumb from grandma Sandra, which I always keep in the freezer.
