Today I present to you an easy and tasty main course suitable for everyday cooking. It’s a pan-fried meatloaf enriched with a flavorful center of sausages wrapped in bacon, a core that makes each slice a surprise (hence the name of the dish). I know, it’s certainly not the healthiest recipe in the world (I’m the first to say it), but every now and then you can indulge a little. And since I like to optimize time and effort, I thought of using the meatloaf’s cooking juices to also cook some roast potatoes: one pan, main course, and side dish ready to be served. Couldn’t be simpler! Alternatively, serve it with a crisp salad or some seasonal vegetables. You’ll see that everyone will like it, adults and children.
Other meatloaf recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Pan-Fried Meatloaf with a Surprise
- 1.1 lbs mixed ground meat
- 1 sausage
- 1 egg (medium)
- 1/4 cup breadcrumbs
- 1/3 cup Grana Padano cheese, grated (or Parmesan)
- 2 sausages (large)
- 4 slices bacon
- A few sprigs rosemary
- A few leaves sage
- 1/3 cup dry white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Bowl
- Parchment paper
- 1 Pan with lid
Preparation of the Pan-Fried Meatloaf with a Surprise
Place the ground meat in a large bowl, add the sausage without the casing and crumbled, the egg, breadcrumbs, grated cheese, a generous pinch of salt, and a liberal amount of black pepper.
Mix everything by hand until you get a soft and homogeneous mixture.
Transfer it to a sheet of parchment paper and shape it into a rectangle about 3/4 inch thick (mine measures 10 × 8 inches).
Wrap each sausage with two slices of bacon and place them in the center of the rectangle.
Then, using the parchment paper, fold them inside the mixture, forming a meatloaf. It won’t be difficult because the mixture is easily moldable.
In a pan, heat a few tablespoons of oil along with some sage leaves and rosemary sprigs.
Place the meatloaf in it and brown it on all sides, turning it gently with two spatulas. Then wet it with white wine and let it slightly evaporate.
Put the lid on and continue cooking over low heat for about 40/45 minutes, turning it from time to time.
Once cooked, remove the meatloaf from the pan and let it cool slightly before slicing and serving it.
As I mentioned in the introduction of this recipe, I prepared roasted potatoes as a side dish for the meatloaf. I peeled them, cut them into pieces, and left them immersed in a bowl of cold water for about twenty minutes. Then I drained them and cooked them for just over fifteen minutes in the same pan as the meatloaf using its cooking juices. I seasoned them with my
potato seasoning and added more sage and rosemary. The result was very tasty potatoes, beautifully golden, crispy on the outside, and soft inside. And I only dirtied one pan. Enjoy! Paola.
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