The soft and juicy oven-baked meatloaf is one of my absolute favorite meatloaves. Very tender, super tasty, rich, and very easy to make, this delicious meatloaf is a meat main course that will win you over at the first taste, just as my grandmother always prepared it, combining the main course with the side dish, which she made of peas and carrots, by putting the vegetables directly inside. It’s amazing! The soft oven-baked stuffed meatloaf, made this way, will surely become your favorite, it is excellent on its own or accompanied by roasted potatoes (which you can cook directly with the meat) or a salad, perfect as a Sunday main course, ideal for Christmas and New Year’s Eve celebrations, you can even make it in advance, and I’m sure it will impress!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4-6 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs ground veal
- 3.5 oz mortadella
- 1.75 oz Parmesan cheese
- 3.5 oz peas
- 1 egg
- 1 clove garlic
- 1 sprig parsley
- to taste salt
- to taste black pepper
- 7 oz Emmental cheese
- 3.5 oz ham
- 3 hard-boiled eggs
- 2 cooked, boiled carrots
Steps
The soft oven-baked stuffed meatloaf is very simple and quick to prepare. First, cook the peas (I used frozen ones) and carrots in salted boiling water for about ten minutes; they should be cooked but remain al dente. Cook the eggs in a saucepan with cold water for about 9 minutes until they become hard-boiled.
In a bowl, place the ground veal, chopped mortadella, grated Parmesan, egg, chopped parsley and garlic, salt, black pepper, and mix all the ingredients well, then add the cooked and well-drained peas.
Transfer the mixture onto a sheet of parchment paper and form a rectangle about 0.5 inches thick. Fill the base with sliced ham, thin slices of Emmental, peeled hard-boiled eggs, and roll, making a single turn, add the boiled carrots, and close the meatloaf, sealing the ends well.
Wrap the meatloaf like a candy, tightening well, and place it in a pan, keeping the seam side down.
Bake the soft oven-baked stuffed meatloaf in a preheated oven at 392°F for 35 minutes, then unwrap it and continue cooking for another 10 minutes, just enough time to brown it.
Notes:
The soft oven-baked stuffed meatloaf keeps at room temperature for a few hours or in the fridge for a couple of days. You can also prepare it in advance and cook it the next day. To make it even more delicious and have a separate side dish, you can place some potatoes cut into pieces next to the meatloaf, seasoned with salt and herbs to taste, they will cook together with the meat.
Other meatloaf recipes HERE
