The Meatloaf Stuffed with Ham and Emmental is a truly delicious, tender, and juicy main course that will surely win over your guests, as well as your family.
This time I wanted to propose it for Halloween, and for this reason, I wrapped it in puff pastry to make it even more spectacular, so it looks like a mummy, and I must say it was very appreciated by my children.

Difficulty: Easy
Cost: Economical
Preparation time: 45 Minutes
Portions: 8-10 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

21 oz ground meat (mixed beef and pork)
10.5 oz sausage
3.2 oz sandwich bread (equivalent to 5 slices)
2.8 oz Parmigiano Reggiano DOP (grated)
3 oz milk
12.3 oz emmental (sliced)
8.8 oz cooked ham (sliced)
2 pinches fine salt
2 eggs (medium)
1 puff pastry (square, weighing 9.3 oz)

Preparation

In a bowl, place the minced meat and the sausage from which you have removed the skin.
Mix the two ingredients with a fork or with your hands.
In another container, crumble the sandwich bread with your hands and add the milk.
Mash it with a fork to break it into smaller pieces and let it soak for a few minutes.
Add the soaked bread, Parmigiano, eggs, salt to the bowl with the meat, and mix well so that the ingredients blend homogeneously.
It will result in a soft and compact mixture.
Place it on a sheet of baking paper, cover it with another sheet of baking paper, and roll it out with a rolling pin to obtain a rectangle of 14 inches (width) x 14.5 inches (length).
Now start covering it with the first layer of cheese, then ham, more cheese, and finally another layer of ham.
Roll it up with the help of the baking paper, you should get a well compact roll.
Seal the two ends well with the meat.
Cut the meatloaf into two equal parts.
With a pizza cutter, cut the puff pastry into strips about 0.6 inches wide.
Wrap the meatloaves with these strips trying to resemble a mummy shape.
To prevent the puff pastry from burning, cover the meatloaves with baking paper.
Bake at 392°F for 45/50 minutes, placing it on the second shelf of the oven from the bottom.
At the end of cooking, uncover the meatloaves and let them brown for a few minutes.
Here are your mummy meatloaves ready.
For the white part of the eyes, I used a cheese slice from which I cut circles with a bottle cap, for the black part I used juniper berries.
Obviously, the eyes are to be added when the meatloaf is warm.