Rich and hearty, the stuffed meatloaf with Speck Alto Adige IGP is that second course that wins everyone over at the table, even on holidays. Soft and succulent ground meat enriched with Parmesan and parsley, filled with many slices of flavorful Speck Alto Adige IGP, melty cheese, and walnuts, which add a touch of crunch.
The stuffed meatloaf is very easy to prepare and is also suitable for all those special occasions when you have guests, but don’t feel like spending time in the kitchen because you can easily prepare it the day before, put it in the fridge, and then bake it the next day. So while it cooks, you can attend to your guests.
If you like Speck Alto Adige IGP, try these recipes of mine too:
- Difficulty: Easy
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Portions: 10 slices
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.21 lbs ground meat (mixed)
- 0.71 oz grated Parmesan
- 1 tsp salt
- 1.76 oz breadcrumbs
- 1 tbsp chopped parsley
- 1 egg
- 5.29 oz Speck Alto Adige IGP (sliced)
- 5.29 oz flavorful cheese (cubed)
- 1.06 oz walnuts (chopped)
- as needed extra virgin olive oil
Steps
To prepare the stuffed meatloaf with Speck Alto Adige IGP, preheat the oven to 375 degrees F (fan).
Put the ground meat in a bowl. Add the grated cheese, salt, 1.41 oz of breadcrumbs, parsley, and the egg.
Mix everything with a fork or with your hands.Prepare a sheet with parchment paper, sprinkle it with some breadcrumbs and transfer the meat onto it. Sprinkle with some breadcrumbs and cover with another sheet of parchment paper. Roll everything out with a rolling pin until you obtain a rectangle with a thickness of about 0.2 inch.
Lay the slices of Speck Alto Adige IGP all over the surface, leaving about 0.79 inch along the edges free, then add the cheese cubes and chopped walnuts.
Gently roll the meatloaf with the help of the parchment paper and close the ends with the meat, so that the cheese doesn’t leak out during cooking. Sprinkle with a little breadcrumbs, drizzle with a little extra virgin olive oil, and wrap the meatloaf in parchment paper, sealing the ends tightly.
Transfer to a baking dish and bake at 375 degrees F for about 35 minutes.
After the first 35 minutes of cooking, open the parchment paper and bake again for 10-15 minutes, until the meatloaf is golden brown.
Remove your stuffed meatloaf with Speck Alto Adige IGP, let it rest for 5 minutes, garnish with some chopped walnuts, then cut into slices and serve.
