Meatloaf is undoubtedly a main course that everyone agrees on. For many, it is a dish that recalls childhood and family Sunday lunches.
It is very simple and very quick to prepare.
I recently rediscovered it – I hadn’t eaten it for a long time – and after trying this version, which I really fell in love with, I think it will be one of the dishes I will prepare the most from now on, especially after seeing how much my son enjoys it… a great satisfaction!
This meatloaf is baked, but I guarantee that it stays soft and juicy as you would never expect, and super tasty!
This is thanks to a couple of tricks that I will reveal right away: I cook it completely wrapped in parchment paper (like candy) and I add a very finely chopped raw zucchini to the mixture.
These two steps, you will see, are essential to get a super soft oven-baked meatloaf that does not break (and does not crumble when cut) and maintains its shape perfectly during cooking.
Finally, to make my meatloaf even more flavorful, I also add a few slices of cooked ham, also finely chopped, to the mixture.
Hurry to try it, let me know if it will be love at first taste as it was for me and my family.
Here are some other very easy and tasty main course recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare BAKED MEATLOAF
- 1.3 lbs mixed ground meat
- 3 eggs (medium)
- 4 oz cooked ham
- 1 zucchini (medium)
- 6 tbsps breadcrumbs (about)
- 6 tbsps grated parmesan cheese
- 1 tsp nutmeg
- to taste salt
- to taste pepper
Tools
- Parchment paper
- Mixer small
Steps to prepare BAKED MEATLOAF
In a large bowl pour the mixed ground meat, if possible kept five minutes out of the refrigerator beforehand.
Add salt, pepper, and nutmeg, then mix everything very well with a fork.
Take the mixer (the small one) and chop the raw zucchini very finely, after washing it, removing the ends, and cutting it into pieces. Once finely chopped, it should appear like a cream (CHECK THE VIDEO FOR ANY DOUBTS).
Pour the zucchini ‘cream’ into the bowl with the ground meat, then, in the same mixer, chop the cooked ham very finely as well; you should get the consistency of a pâté.
Also pour it into the bowl and mix very well, always with the fork, to make the mixture completely homogeneous.
At this point, add the eggs and the parmesan, always being careful to mix very well, otherwise your meatloaf will be uneven even after cooking.
Finally, add the breadcrumbs. For this last ‘mix’, I prefer to use my hands, as it gives a better sense of the consistency obtained, allowing you to understand whether or not another tablespoon of breadcrumbs is needed.
The mixture should be soft but moldable and not sticky; I recommend referring to the VIDEO at the top of the page 🙂
At this point, turn on the oven in static mode at 356°F, then take the baking tray and line it with a sheet of parchment paper.
On your work surface, then, lay another sheet of parchment paper and pour the mixture of your meatloaf onto it, distributing it in the center and giving it an initial elongated shape, following the longest side of the parchment paper.
Shape with your hands and also help by rolling the parchment paper a little, forming the classic meatloaf shape, being careful to close any uneven parts with your hands, so that at the end of cooking and also during cooking, your meatloaf will remain compact even though it is very soft.
Wrap, finally, the parchment paper around your meatloaf, rolling the ends like candy.
Place it on the baking tray and bake on the middle rack in a preheated oven and cook for about 50-60 minutes, being careful to turn your meatloaf halfway through the cooking time.
During the last 5-10 minutes of cooking, open the candy to allow the steam to escape better, which has been essential to keep your meatloaf soft up to that point.
Once removed from the oven, wait five minutes, then cut and serve your BAKED MEATLOAF.
Soft, indeed very soft, but at the same time it does not crumble when cut and does not break during cooking. And super flavorful!
Storage and Variations
Meatloaf is one of the ultimate waste-saving recipes, as it lends itself to many additions and/or variations depending on what you have in your fridge.
Instead of raw zucchini, for example, you can chop boiled spinach, or a carrot; while if you want to further enrich the flavor of your meatloaf, you can of course add, before rolling the mixture, some meltable cheese in the center, or arrange three hard-boiled eggs in a row along with boiled spinach or a few thin slices of speck.
The important thing is to respect the amount of ground meat (adding 4 oz more if you want to omit the cooked ham) and the number of eggs, always adjusting the final consistency with breadcrumbs.
– If you liked this recipe, here is the link to my blog page dedicated to MAIN COURSES, where you will find many other interesting ideas: click HERE.
