Steps for the Meatloaf in Crust

• To prepare the meatloaf in crust, place the ground veal in a bowl, add the egg, finely chopped parsley, grated cheese, salt to taste, a pinch of ground pepper, a dash of nutmeg, and finally the breadcrumbs. Mix everything well with your hands until you obtain a homogeneous and soft but compact mixture like meatball dough.

  

• On a sheet of parchment paper, flatten the mixture obtained with a rolling pin, giving it a rectangular shape. Lay the slices of speck on top, then the slices of scamorza cheese, and place the boiled carrots lengthwise in the center. With the help of the parchment paper, gently roll the meatloaf, trying to compact the sides well. Seal the meatloaf and close it like a candy. Bake in a hot oven at 356°F for 35 minutes, if you’re using an air fryer, preheat it to the maximum power for 5 minutes and then cook for 30 minutes at 356°F.

  

• After 35 or 30 minutes, unwrap the meatloaf from the parchment paper and let it cool for 20 minutes, dabbing the meat with a paper towel to absorb all the juices. In the meantime, unroll the puff pastry and place the meatloaf in the center, close it well sealing the edges, and brush the surface with a previously beaten egg. Cut the surface with a knife to create a lattice. Bake in a hot oven at 320°F for another 25 minutes or until golden, if using an air fryer, bake for just 20 minutes at 320°F, flipping it halfway through cooking.

  

• And here it is ready, the meatloaf in crust to be enjoyed hot. I hope you like my latest recipe, see you next time friends.