The speck and mushroom meatloaf is a rich, flavorful main course—perfect when you want to serve a traditional dish with a little extra character. Ground chicken and pork combine with speck, which adds aroma and a slightly smoky note, while baking in the oven ensures a tender, juicy result.
Fresh mushrooms sautéed in a pan accompany the meatloaf: simple but tasty, they complete the dish with intense flavor and a delicate texture. This recipe is suitable both for a family lunch and for festive occasions, as it balances simplicity and personality. Try it and make your next menu special!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Seasonality: All seasons
- Energy 338.31 (Kcal)
- Carbohydrates 10.82 (g) of which sugars 2.16 (g)
- Proteins 33.95 (g)
- Fat 17.85 (g) of which saturated 2.46 (g)of which unsaturated 4.03 (g)
- Fibers 1.51 (g)
- Sodium 590.26 (mg)
Indicative values for a portion of 200 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
- 7 oz ground pork
- 7 oz ground chicken
- 3.5 oz speck
- 1 egg (large)
- 1.5 oz white sandwich bread
- as needed breadcrumbs
- Half glass white wine
- 1 leaf bay leaf
- 1 sprig rosemary
- 14 oz cardoncelli mushrooms (or mixed cultivated mushrooms)
- 2 cloves garlic
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Baking dish
- Bowl
- Pan
- Mixer
- Parchment paper
Preparation
Using a food processor, finely chop the speck. Put it in a bowl together with the ground chicken and pork.
Also using the food processor, chop the bread with one clove of garlic and a small bunch of parsley.
Add the aromatic mixture to the meat along with the beaten egg, and a pinch of salt and pepper.
Mix with your hands so that all ingredients are evenly distributed; if necessary you can add some breadcrumbs or even a tablespoon of grated Grana Padano if you like.
Transfer the mixture onto a sheet of parchment paper. Shape it into a cylinder and roll the meatloaf tightly in the paper, sealing the ends. Wrap everything in aluminum foil and put it in the refrigerator for 40–50 minutes so the mixture firms up.
After resting, sprinkle the meatloaf with some breadcrumbs, transfer it to a baking dish and brush it with extra virgin olive oil. Pour about half a glass of white wine into the bottom and add the bay leaf and rosemary.
Place the tray in a convection oven at 356°F and bake the meatloaf for 50–55 minutes, or until nicely browned on the surface.
While the meatloaf is in the oven, clean the mushrooms and remove any dirt with a damp cloth or paper towel.
If they are very dirty, rinse them briefly, then cut into pieces.
Heat a pan with a drizzle of oil and one clove of garlic. Add the mushrooms, season with salt and cook for 10–15 minutes until tender. At the end, sprinkle with a little chopped parsley.
When it’s cooked, remove the meatloaf from the oven and slice it into slices. Arrange them on a platter and serve with the mushrooms.
The speck and mushroom meatloaf is ready to be served… enjoy!
Tips and Notes
You can use cardoncelli mushrooms or other fresh mushrooms as you prefer (button mushrooms, pioppini, etc.). You can add a few grams of dried porcini to give more aroma.
You can use veal mince instead of pork. Try to choose a speck that is fairly tender, not too aged.
FAQ (Questions and Answers)
Can I prepare the meatloaf in advance?
Yes, you can prepare it the day before and keep it in the refrigerator. Slicing it cold will allow you to get thinner, firmer slices.
If you have leftovers, you can freeze it already sliced in appropriate containers.
