Stuffed Meatloaf in Pot is a tasty variant of the classic tomato meatloaf, a traditional dish ideal for family lunches. Made with minced meat in an elongated shape, the mixture resembles that of meatballs: eggs, breadcrumbs or loaf, cheese, and spices make it flavorful and rich.
In this version, the cooking is done slowly in the pan, over low heat. This method gives the meat a soft and juicy texture, accompanied by an extraordinary sauce, perfect for dipping.
A genuine and inviting main course, which pairs perfectly with sides like very tasty baked carrots or cheesy pepper potatoes simple recipes that can win the palates of many.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 317.74 (Kcal)
- Carbohydrates 7.97 (g) of which sugars 2.14 (g)
- Proteins 26.10 (g)
- Fat 19.85 (g) of which saturated 8.31 (g)of which unsaturated 8.19 (g)
- Fibers 0.78 (g)
- Sodium 1,169.29 (mg)
Indicative values for a portion of 130 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 the Meatloaf
- 14 oz ground beef
- 1 egg
- 1/3 cup Parmesan cheese
- 1/3 cup breadcrumbs
- 1 1/2 tsp salt
- as needed milk
- 1 carrot
- 3.5 oz onion
- as needed extra virgin olive oil
- 5 oz cooked ham
- 2.5 oz cheese (scamorza, emmental, mozzarella or provola)
How to Make Stuffed Meatloaf in a Pot
In a large bowl, place the minced meat, salt, breadcrumbs, egg, grated Parmesan, and milk.
At this point, mix everything with your hands until you get a homogeneous and uniform mixture.
Then, spread the mixture between two sheets of parchment paper and use a rolling pin to create a rectangle.
Stuff with slices of cooked ham and cheese.
Next, roll it all up and compact well, then close with parchment paper and let rest in the refrigerator for at least half an hour. In the meantime, chop celery, carrot, and onion, then sauté in a pan with a drizzle of oil.
Add the meatloaf and brown both sides.
Deglaze with wine, season with a pinch of salt, and the vegetables.
Continue cooking for another 20 minutes. Remove from heat and let the meat rest. Take the vegetables and blend them with a mixer, use them to dress the meatloaf.
Storage and Variations for Stuffed Meatloaf in Pot
If you prefer, you can replace the filling ingredients with speck or mortadella. The same goes for cheeses; you can replace scamorza with emmental or provola.
