Here I tell you how I prepared a rich and tasty Stuffed Baked Meatloaf. A hearty and indulgent recipe that will win over your family — as it won mine — it was literally wiped clean in no time! Soft and flavorful with a delicious filling of cooked ham and melting cheese, in short a recipe I recommend you try as soon as possible. It takes a little time to prepare, but you can also make it ahead, even the day before, and keep it in the fridge; then you only need to bake it. A side of potatoes will make it an exquisite dish even for an important occasion. Let’s head to the kitchen and prepare together a delicious Stuffed Baked Meatloaf
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 219.95 (Kcal)
- Carbohydrates 15.52 (g) of which sugars 1.60 (g)
- Proteins 27.83 (g)
- Fat 16.65 (g) of which saturated 2.18 (g)of which unsaturated 2.09 (g)
- Fibers 0.95 (g)
- Sodium 422.75 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Baked Meatloaf
- 1.3 lb ground veal
- 1 egg
- 1 cup soft bread crumbs (of bread)
- 1/3 cup grated Parmesan cheese
- 1 glass milk (to soften the bread crumbs)
- 1 bunch parsley
- to taste salt
- 4.2 oz cooked ham
- 7.1 oz scamorza (or caciotta)
- 1/3 cup fine breadcrumbs
- to taste extra virgin olive oil
How to prepare the Stuffed Baked Meatloaf
Tear the bread crumbs into pieces and let them soften in a bowl by adding the milk. Place the ground meat in a large bowl; add the egg, the bread crumbs squeezed to remove the milk, the grated Parmesan, the chopped parsley and a pinch of salt.
Now mix well first with a fork and then with your hands to blend the mixture thoroughly. Spread a rectangular sheet of parchment paper on your work surface. Sprinkle it with the breadcrumbs. Put the meat mixture on the parchment paper and press it with your hands to form a wide rectangle.
Cover the entire surface with the slices of cooked ham and then with thin slices of scamorza. Now, using the parchment paper to help you, gently roll the meat rectangle from the shorter side to form a log, pressing well and sealing the sides.
Brush the meatloaf with oil and sprinkle it with the breadcrumbs. Wrap it back in the parchment paper and place it in a baking dish. Bake the stuffed meatloaf in a preheated oven at 392°F for about 40 minutes.
Open the parchment paper and continue baking for another 10-15 minutes so that the stuffed meatloaf can brown well on the outside. With this type of baking the meatloaf will remain soft and very tender.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the stuffed meatloaf in advance, even the day before, and keep it in the fridge in a container or wrapped in cling film.
You can also prepare it, wrap it well in cling film and freeze it. You’ll have it ready right away; you only need to let it thaw and then bake it as I already explained.
You can change the filling of the meatloaf according to your tastes and creativity.
Also read my recipe for Pork loin in pastry
