Meatloaf Without Eggs with Mortadella, Pesto, and Mozzarella | Easy and Tasty Recipe

The eggless meatloaf filled with mortadella, pesto, and mozzarella is the perfect solution for those seeking a flavorful dish that is easy to prepare and doesn’t use eggs. This recipe combines the tenderness of ground meat with the rich taste of mortadella and the freshness of pesto, all wrapped in a layer of melting mozzarella that makes every bite irresistible. Ideal for family lunches or special occasions, this eggless meatloaf is an original and tasty variant that will win everyone over. Discover how to prepare it by following the simple and quick procedure step by step.

Also try:

Difficulty: Very easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

814.02 Kcal

calories per serving

Info Close

Energy 814.02 (Kcal)
Carbohydrates 26.50 (g) of which sugars 2.98 (g)
Proteins 39.85 (g)
Fat 60.24 (g) of which saturated 23.53 (g)of which unsaturated 29.34 (g)
Fibers 1.52 (g)
Sodium 2,740.65 (mg)

Indicative values for a portion of 225 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 Eggless Meatloaf with Mortadella, Pesto, and Mozzarella | Easy and Tasty Recipe:

1.1 lbs mixed ground meat
5.3 oz mortadella
5.3 oz mozzarella
3 tablespoons Genovese pesto
3.5 oz breadcrumbs
0.4 cup milk
garlic
parsley
1.8 oz Parmesan cheese
salt
pepper
extra virgin olive oil

Steps

For the preparation of the Eggless Meatloaf with Mortadella, Pesto, and Mozzarella | Easy and Tasty Recipe watch the video HERE.

Prepare the mixture
In a large bowl, place the ground meat, breadcrumbs, milk, Parmesan, parsley, and minced garlic. Season with salt and pepper. Mix well with your hands until you get a soft but compact mixture. The milk and breadcrumbs will help bind it without eggs.
On a sheet of parchment paper, spread the meat mixture into a rectangle about 0.6 inches thick.
Spread the pesto over the meat rectangle, then evenly distribute the slices of mortadella and on top the slices of mozzarella (or shredded mozzarella), leaving a small border free on the sides. Using the parchment paper, gently roll the mixture onto itself, forming a well-closed meatloaf. Seal the edges well.
transfer it to a preheated oven at 356°F (180°C) and bake for about 30-35 minutes, covered with aluminum foil to prevent drying. Let it rest a few minutes before slicing. Serve hot with a fresh salad or seasonal vegetables.
Enjoy your meal!