Today I’m bringing you into my kitchen to prepare a meatloaf that, for me, has the scent of the holidays: my Christmas Meatloaf stuffed with apple, chestnuts, and prunes wrapped in a crispy embrace of speck.
It’s one of those dishes that is not only delicious but also impressive. The tartness of the Renetta apple, the softness of the chestnuts, and the enveloping sweet note of the prunes, blend so well that each slice immediately leads to another, without escape.
Over the years, it has become one of my “signature dishes” for the holidays. I make it this way, simple yet rich, perfect for making the table even more special. Let me know if you’ll prepare it in the comments.
Anna Giovannini – lappetitovienmangiando
If you like meatloaf, you absolutely must not miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 21 oz minced beef and pork
- 1 egg
- 2 oz breadcrumbs
- 2 oz grated parmesan cheese
- 1 grated orange zest
- to taste salt
- 10 boiled chestnuts
- 10 pitted prunes
- Half Renetta apple, chopped
- 8 slices speck
- to taste extra virgin olive oil
Tools
- 1 Baking Dish
- 1 Bowl
- 1 Parchment Paper
- 1 Oil Sprayer
Preparation
First, I prepare the base mixture for the meatballs. I’ll tell you how I do it, but if you have a tried and tested recipe that always works for you, feel free to use it.
I season the minced beef and pork with breadcrumbs, grated parmesan cheese, a whole egg, grated orange zest (but only in this preparation), adjust the salt to my taste, and finish with apple pieces.
After mixing all the ingredients, I spread the mixture on a sheet of parchment paper and arrange the prunes and chestnuts on top (if fresh ones are no longer available, they can be replaced with dried ones).
I try to give the mixture an elongated shape and roll it in the parchment paper, closing it like a candy to get a sort of sausage.
I then cover it with speck, place it in the baking dish along with the parchment paper, spray it with a little extra virgin olive oil, and bake it in a preheated oven at 356°F, cooking for about 40 minutes (I usually turn off the oven only when the speck is well browned, but this is just a matter of taste).
Finally, I let it cool because only in this case can I slice it without risking breaking it. It can then be reheated not only in a pan but also in a microwave oven.
I serve my Stuffed Meatloaf with Apple, Chestnuts, and Prunes Wrapped in Speck with an orange and fennel salad.
Tips and Storage
It keeps perfectly in the refrigerator for at least two or three days, but well covered.
It can be frozen cooked or raw, already wrapped in speck.
It can be reheated in the microwave or in an electric oven at 320°F for about 10-12 minutes.
For an even richer version, as long as there are no nut allergies, I recommend adding some walnut halves.
FAQ
Can I prepare it in advance?
Absolutely yes.What should I serve with it for Christmas?
With mashed potatoes or an orange and fennel salad.
Is there a risk of it being too sweet?
No, because the sweet note comes only from the prunes.
