Meatloaf with radicchio and speck is a rich and flavorful main course that is at the same time simple to prepare. The ground meat is stuffed with slices of speck and sautéed red radicchio, which during cooking releases its slightly bitter taste, creating a soft and irresistible filling.
It’s an easy oven-baked recipe, ideal for many occasions, from Sunday lunch to a family dinner, when you want to put something substantial on the table without complicating yourself too much. With just a few steps you will get a juicy and well-balanced meatloaf, perfect to serve with a side of seasonal vegetables or roasted potatoes.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 4Servings
- Cooking methods: Oven, Stove
- Seasonality: Autumn, Winter and Spring
- Energy 475.81 (Kcal)
- Carbohydrates 15.19 (g) of which sugars 0.76 (g)
- Proteins 23.83 (g)
- Fat 35.40 (g) of which saturated 12.24 (g)of which unsaturated 20.35 (g)
- Fibers 1.11 (g)
- Sodium 1,693.16 (mg)
Indicative values for a portion of 150 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
- 1.1 lb mixed ground beef and pork
- 1 egg (large)
- 1.4 oz white sandwich bread
- 1 clove garlic
- parsley
- as needed breadcrumbs
- 9 oz radicchio (about 2 cups chopped)
- 3 oz speck (sliced)
- extra virgin olive oil
- salt
- pepper
Tools
- Baking dish
- Bowl
- Parchment paper
- Frying pan
- Food chopper
Preparation
Clean the radicchio, wash it and cut it into thin strips.
Place it in a frying pan (1), add extra virgin olive oil, a pinch of salt, and let it wilt for a few minutes.
Chop the bread in a food processor together with the garlic and a small bunch of parsley.
Put the ground meat in a bowl, add the chopped bread, the egg, salt and pepper. Mix with your hands so that all the ingredients are evenly distributed; if necessary you can add some breadcrumbs or even a tablespoon of grated cheese if you like.
Spread the mixture on a sheet of parchment paper, creating a sort of rectangle.
Leaving the edges free, add slices of speck and the radicchio in the center (2).Using the paper, roll the meat and seal well at the sides. Wrap the meatloaf in the parchment paper and then in a sheet of aluminum foil. Put it in the refrigerator for 40-50 minutes so that the mixture firms up.
After resting, sprinkle the meatloaf with some breadcrumbs, transfer it to a baking dish (lined with parchment paper) and brush it with extra virgin olive oil (3).
Place the baking dish in a convection oven at 356°F and bake the meatloaf for 50-55 minutes, or until it is nicely browned on the surface.
The meatloaf with radicchio and speck is ready. I recommend letting it rest for about ten minutes before slicing so the slices don’t fall apart.
If you like, drizzle with the cooking juices and serve with more radicchio sautéed in a pan.
Tips and notes
You can use Treviso radicchio, early or late variety, or Chioggia radicchio. You can add a small piece of onion to flavor it while cooking in the pan.
You can add a few thin slices of provola cheese to the filling.
To prevent the meatloaf from opening while cooking, seal the meat well when rolling it, and don’t skip the rest in the refrigerator (this helps compact the mixture and keep its shape).
FAQ (Questions and Answers)
How can I substitute speck?
You can use cooked ham, either classic or smoked.
What type of meat should I use?
I chose a mixed ground of beef and pork, but you can pick the meat you prefer, as long as it is not excessively lean.
How do I store the meatloaf?
You can store leftovers in the refrigerator for 1-2 days in a well-sealed container. Or you can slice and freeze them in a suitable container.
