When I need a second course that smells like home, comforting but also spectacular, I prepare it, my spinach meatloaf with a melted cheese heart.
No, don’t worry if you’re lactose intolerant ❤️ So am I and I made this meatloaf with lactose-free cheese and naturally lactose-free aged Parmesan.
A simple yet rich recipe, one that can turn any dinner into something special.
The secret? Well-seasoned meat that stays soft after cooking, with the addition of spinach keeping the mix moist.
Another peculiarity is that I inserted the cheese, cut into chunks, directly into the mixture, thus obtaining a melted filling in every slice, not just in the center.
Meatloaf is an easy-to-make, affordable dish perfect for the whole family.
Depending on the filling, when sliced, it also becomes spectacular and is ideal for Sunday lunches, holidays and celebrations.
Besides the version with spinach, I recommend the more classic one with a hard-boiled egg filling or the more summery (or for appetizers) tuna and potato without egg.
Let’s go through the procedure together, but before starting, I suggest reading the recipe all the way through ❤️
After the preparation, you’ll find many useful sections designed just for you:
✔️ a collection of the most common questions about meatloaf, with clear and practical answers
✔️ the wine box, to choose the perfect pairing
✔️ the box of variations and intolerances, to adapt the recipe to any needs
✔️ tips for proper storage
✔️ instructions for cooking in the oven, pan, and air fryer
This way, you’ll have everything you need to prepare a perfect, soft, and flavorful meatloaf every time! 💛🍽️
Other recipes you may be interested in:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Portions: 8 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs ground beef (lean or mixed with pork and turkey)
- 2.8 oz spinach (frozen or fresh, weight calculated after boiling and well-drained)
- 2 eggs (medium whole)
- 2 breadcrumbs (gluten-free for intolerant)
- chopped parsley (a generous handful)
- 1 tbsp dried oregano
- salt (about 8-10 grams)
- grated Parmesan cheese (about 1.4 oz, aged 30-36 months)
- 7.1 oz cheese (such as Galbanino, Provola, Fontina, Emmentaler, lactose-free for intolerant)
- 2.1 oz bread (to soak and squeeze, gluten-free for intolerant)
- 2 carrots (large)
- Half onion
- extra virgin olive oil (about 3-4 tablespoons)
- Half glass white wine
- as needed water
- 3 potatoes (medium)
Tools
- Pan
- Casserole
- Colander
- Ladle
- Cutting Board
- Parchment Paper
- Thermometer
Steps
Cut the bread slices into small cubes, place them in a bowl, pour milk or water over them and let them soak for a few minutes. Then squeeze them well and set aside.
Separately, boil the spinach in a saucepan and then squeeze them very well until they lose all retained liquids.
In a large bowl, combine the ground meat with the spinach and well-squeezed bread, please remember.
Add eggs, breadcrumbs, minced garlic if you like, Parmesan, salt, pepper, and finely chopped fresh parsley.
Knead with your hands until you obtain a homogeneous, soft but compact mixture.
At this point, add the cheese chunks directly into the mixture, mixing to distribute them evenly.
This little trick will ensure that the melted effect is not only in the center but evenly distributed in every slice.
Transfer the mixture onto a sheet of parchment paper, spread it out and press it down well with your hands to form a rectangle.
If you notice that the cheese chunks are not evenly distributed, you can adjust them with your hands since they slide out of the mixture easily.
Wrap it in the paper it rests on, trying to tighten it well, and place it in the fridge to rest for at least 1 hour.
This step helps maintain the shape during cooking. If you want, you can easily prepare the meatloaf in advance!
Once kneaded and shaped, just wrap it well in cling film or parchment paper and store it in the refrigerator.
In fact, letting it rest overnight makes it even more compact, easier to handle, and maintains the perfect shape during cooking.
The next day you can cook it according to the recipe, in a pan, in the oven, or in an air fryer.
If you store it already in the baking dish in which you will cook it, you will avoid moving it, and it will remain even more intact.Please note, if you decide to store it overnight in the pan where it will be cooked, use stainless steel, glass, or ceramic. Do not use aluminum pans.
After the resting time, it’s time for cooking!
Cut the carrots into chunks and the onion into thin wedges.
In a large pan, heat a drizzle of oil and soften the vegetables for a few minutes; then remove them and set aside.
Place the meatloaf in the same pan and let it brown well on all sides. This phase is essential for sealing the meat and preventing it from drying out.
Deglaze with white wine, let the alcohol evaporate, then add the carrots and onion again.
Add the peeled and medium-sized diced potatoes as well.
Add a little hot water (half a glass at a time), cover with a lid, and let it cook gently for about 1 hour.
The time varies depending on the thickness of the meatloaf.
For safety, you can use a kitchen thermometer: at 165-176°F (75-80°C) internal temperature, the meat is perfectly cooked.Once cooked, let it rest for a few minutes before slicing it: the slices will remain compact, and the cheese will not spill out immediately.
I hope I’ve made you want to try my spinach and melted cheese meatloaf!
Let me know what you think! 💛
💬 Leave a comment below, I love reading your impressions!
📸 If you make it, take a picture and tag me on social media: I can’t wait to see your creations!
🔔 And don’t forget to return to the blog for more delicious and homemade recipes! 😋🍖🥕🧀✨Article protected by copyright © – Gabriella Geroni © All Rights Reserved
🥄 MEATLOAF STORAGE
In the fridge: it lasts about 2-3 days, well sealed in an airtight container.
In the freezer: you can store the meatloaf in the freezer, both raw (already shaped) and cooked. The raw one should be wrapped very well in plastic wrap while the already cooked one can be stored either whole or in slices, for greater practicality. Lasts up to 2 months.
Reheat: in a pan with a drop of water or in the microwave covered, to prevent the meat from drying out.
FAQ (Questions and Answers)
How to prevent the meatloaf from breaking during cooking?
Let it rest in the fridge and don’t skimp on the breadcrumbs, which help to compact the mixture. Respect the resting time in the fridge. Don’t overdo it with the eggs. Brown well on each side before the final cooking.
Use a binder (breadcrumbs, bread crumbs, or flour).Is it better to cook it in the oven or in a pan?
Both methods are valid: the pan ensures a moister and more flavorful result while the oven is definitely more suitable if the meatloaf is so large that it won’t fit in the pan 😉
Why does the meatloaf remain hard or dry?
You may have cooked it too much or too quickly. Low heat and a lid are the solution. Too high a cooking makes it less moist, as well as a too lean mixture.
Always add: spinach, ricotta, boiled potato, or soaked bread to make it moist and therefore softer.Can it be prepared in advance?
Yes, in fact, it becomes even tastier! You can prepare it the night before and cook it the following day.
Can it be cooked directly without searing?
Yes, but you’ll lose flavor. Searing is used to ‘seal’ and create the flavorful crust.
Can I use fresh spinach?
Yes, just sauté them and squeeze them very well, they must be very dry.
What can I use instead of breadcrumbs?
Corn flour, crushed oat flakes, gluten-free breadcrumbs. I, for example, used half breadcrumbs and half soaked and squeezed bread, as it used to be done. If you prefer, you can use only soaked bread or only breadcrumbs.
