Potato meatloaf in puff pastry crust is a perfect main dish for any occasion, both simple and special. You can prepare the baked potato meatloaf a few hours in advance and reheat it when serving, or even better, prepare the meatloaf, keep it in the fridge even overnight, and wrap it in puff pastry when serving so it will be perfectly crisp and warm. The simple and tasty potato meatloaf is also perfect for children, and if you want to make it vegetarian, you can omit the cooked ham and perhaps add smoked cheese instead for extra flavor. The potato and cooked ham meatloaf is great not only when eaten hot directly from the oven, so you can enjoy it melty, but it’s also excellent at room temperature. If you can’t find fresh spinach, you can use frozen spinach—they work just as well. I recommend also checking out MEATLOAF IN CRUST WITH HUNGARIAN SALAMI, NO-BAKE TUNA MEATLOAF, Tuna and Potato Meatloaf, and the Baked Vegetable Meatloaf.
Let me know if you try the recipe
Barbara
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Potato Meatloaf
- 1.1 lbs potatoes
- 2 eggs
- 1/3 cup breadcrumbs
- 0.2 cup all-purpose flour
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 9 oz spinach
- 4.2 oz cooked ham
- 3.5 oz melty cheese
- 1 roll puff pastry (rectangular)
- 1 egg yolk
- to taste sesame seeds
Procedure to prepare Potato Meatloaf in Crust
Let’s start preparing the potato meatloaf in crust. Pour water into a pot, add the potatoes, put on the heat, and cook for 30 minutes. Check doneness before turning off; the potatoes should be soft. Wash the spinach, pour extra virgin olive oil into a large pan, add the spinach, cover with a lid, and cook for 15 minutes, stirring often. Cut the cheese into small pieces.
When the potatoes are cooked, drain and mash them while still hot with a potato masher directly into a bowl, add a drizzle of extra virgin olive oil, adjust with salt and pepper, and mix.
Then add the eggs, flour, and breadcrumbs to the potatoes, mix well, and let rest in the fridge for 10 minutes.
Place a piece of parchment paper on the work surface, grease with oil, and sprinkle with breadcrumbs. Retrieve the meatloaf mixture from the fridge and place it on the parchment paper.
Grease your hands with oil and spread out the mixture to form a rectangle. Cover with slices of cooked ham, spinach, and place the melty cheese in the center. Use the parchment paper to roll the meatloaf, shape it, then wrap it in the parchment paper and let it rest in the fridge for 30 minutes.
Unroll the puff pastry and place the potato meatloaf in the center. Make cuts on both sides of the puff pastry with a sharp knife, creating 1 cm wide strips, leaving the center part where the meatloaf is placed intact. Close the top and bottom, and braid the strips to close and seal well.
Place an egg yolk in a bowl, beat it with a fork, and brush it over the puff pastry, finishing with a sprinkle of sesame seeds.
Preheat the static oven to 356°F and when hot, bake the Potato Meatloaf and cook for 30 minutes.
I recommend eating it the same day
