Stuffed meatloaf with sauce, tasty and flavorful. How much I love Meatloaf. A main course that my mom always made for me, and I continue to make it often both in the oven and in this sauced version. A tasty and melty filling with lots of scamorza cheese and cooked ham, but you can also vary it according to your tastes. With the sauce that envelops the meat, you can also dress a delicious plate of pasta or, of course, make sure to have some bread to sop up the sauce! Don’t miss the recipe for Meat Rolls in Sauce and the recipe for Rolled Loin with Speck. If you too are meatloaf lovers, this is a recipe not to be missed. Let’s head to the kitchen and prepare together the tastiest stuffed meatloaf with sauce you’ve ever tasted
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 248.50 (Kcal)
- Carbohydrates 10.47 (g) of which sugars 0.92 (g)
- Proteins 16.35 (g)
- Fat 16.01 (g) of which saturated 2.82 (g)of which unsaturated 2.95 (g)
- Fibers 1.15 (g)
- Sodium 432.67 (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 the Stuffed Meatloaf
- 1 lb mixed ground meat
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (from bread)
- to taste salt
- 1 pinch pepper
- 4 oz cooked ham
- 9 oz scamorza cheese
- 14 oz tomato puree
- to taste extra virgin olive oil
- white onion (small)
- to taste salt
- A few leaves basil
How to prepare the Stuffed Meatloaf with Sauce
Place the ground meat in a bowl. Add a pinch of salt and a pinch of pepper. Add the egg, the grated Parmesan, and the breadcrumbs in small pieces. Mix well with a fork and then with your hands to compact the meat mixture.
Sprinkle a large sheet of parchment paper with breadcrumbs. Spread the meat mixture over it and flatten it to form a large rectangle. Cover with slices of scamorza cheese and then slices of cooked ham. Using the parchment paper, roll to form the stuffed meatloaf.
Compact it well with your hands and then divide it into 3 parts. This way it will cook well inside and you will also be able to fit it in a saucepan. Pour 3-4 tablespoons of extra virgin olive oil and the thinly sliced onion into a large saucepan.
Add the pieces of meatloaf and let them brown over high heat on all sides. Pour the tomato puree and half a cup of water over the meatloaf. Adjust salt. Lower the heat and let the sauce cook for about an hour.
At the end of cooking, add some basil leaves. You can dress a good plate of pasta with the sauce
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If leftover, store the meatloaf in the fridge in a container for 1-2 days
You can vary the filling by replacing cooked ham with mortadella or roasted chicken and scamorza with mozzarella or another soft, melty cheese
Don’t miss the recipe for Eggless Meatballs
