As the warm season approaches, we often don’t feel like turning on the oven, so today we will make the SKILLET MEATLOAF. Delicious, juicy, soft, and much more convenient without turning on the oven.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 5-6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 579.81 (Kcal)
- Carbohydrates 4.08 (g) of which sugars 0.31 (g)
- Proteins 44.34 (g)
- Fat 41.05 (g) of which saturated 15.68 (g)of which unsaturated 16.62 (g)
- Fibers 0.33 (g)
- Sodium 1,423.48 (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
SKILLET MEATLOAF INGREDIENTS
- 1.33 lbs ground beef (beef or pork)
- 2 Eggs (small)
- 3 tbsp Parmesan cheese
- 1 crusty bread roll (softened in milk)
- 1 cup White wine
- to taste Nutmeg
- 3.5 oz Speck (chopped)
- to taste Parsley (chopped)
- to taste Salt
- to taste Mozzarella (chopped)
- to taste Mortadella (slices)
- 2 tbsp Extra virgin olive oil
- 1 cup White wine
- 1 bouillon cube (dissolved in a glass of water)
Tools
- 1 Skillet
SKILLET MEATLOAF PREPARATION
In a large bowl, combine: ground beef, Parmesan, eggs, nutmeg, and bread well squeezed and crumbled by hand. Season with salt, parsley, speck, and wine, and mix well with your hands to combine all ingredients.
Spread some breadcrumbs on your work surface.
Transfer the mixture to the work surface and flatten it into a rectangular shapeArrange the slices of mortadella and then the chopped mozzarella, then gently roll from one end to form a cylinder. Seal the closure well by pressing with your fingers. Spread the remaining breadcrumbs over the entire outer surface of the meatloaf, pressing gently with your hands to adhere well.
In a skillet wider than the length of the meatloaf, heat the oil.
Add the meatloaf and cook it on all sides, turning it very gently, until the surface is browned. Then, pour in the wine, increase the heat, and let it evaporate.Once the wine has reduced, add the broth, lower the heat, cover, and simmer for at least 40 minutes. In the last 10 minutes, if the sauce is still too liquid, remove the lid and finish cooking.
Adriana’s Tip
Let the meatloaf rest in warmth for at least 10 minutes before serving.
