The meatloaf stuffed with spinach and provola is a classic main course that is always prepared in every family because it is so liked even by children.
In my home, it is a recipe I often prepare, changing the fillings; today I propose this simple version stuffed with cooked spinach, provola, and ham.
The stuffed meatloaf is a very rich and tasty recipe, made by enriching minced beef with flavorful ingredients like sautéed cooked spinach, grated cheese, provola, ham, and whatever ingredients our imagination and taste suggest.
It is a very simple and light recipe with oven cooking; once cooked and sliced, the meatloaf can be served and accompanied with fresh vegetables or fried or baked potatoes.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients for the Meatloaf Stuffed with Spinach and Provola
- 5 oz Minced Meat
- 7 oz Stale Bread
- as needed Water or Milk
- 1 oz Grana Padano (grated)
- 2 Eggs
- 1 clove Garlic
- 1 sprig Parsley
- as needed Salt
- as needed Breadcrumbs
- 9 oz Cooked Spinach
- 3.4 oz Provola
- 2 slices Cooked Ham
- 1 Small Egg
- as needed Breadcrumbs
Tools
- Bowl
- Parchment Paper
- Baking Tray
- Oven
Preparation for the Meatloaf Stuffed with Spinach and Provola
Soak the bread with water or milk in a bowl; once softened, squeeze well, add the eggs, Parmesan, parsley, and salt.
Mix the ingredients well; if the mixture is too mushy, add a sprinkle of breadcrumbs, then use the parchment paper to spread the mixture into a rectangle.Fill the base with cooked and sautéed spinach, slices of ham, slices of provola, and a sprinkle of grated Grana, then roll tightly to form the meatloaf.
Brush the meatloaf with beaten egg to seal it well, then coat it thoroughly with breadcrumbs on all sides to achieve a good golden crust after baking.
Drizzle the meatloaf with a little oil, roll it up, and close it like a candy with parchment paper, place it on a tray, and bake it in a preheated oven.
Bake the meatloaf at 350°F/400°F for about 25/30 minutes, turning it to ensure even cooking.
The parchment paper will show when the meatloaf is golden; adjust the cooking time based on your oven’s power.When the meatloaf is golden and cooked, remove it from the oven, let it rest for a couple of minutes, then open the parchment paper.
Wait a few more minutes before slicing; the cooler the meatloaf is, the better it slices, especially if you want thin slices.
Serve the meatloaf either hot or cold, depending on the season, on its own or accompanied by a side of a fresh salad or potatoes.
For other meatloaf recipes click here
Tips and Variations
The meatloaf tastes good even the next day when reheated, also ideal to take for a lunch break at work.
You can substitute the spinach with other vegetables and the provola with mozzarella or other cheeses to your taste.
FAQ (Questions and Answers)
What can I substitute the spinach with?
You can use other vegetables of your choice: chard, chicory, broccoli, or others.
What if I don’t have ham?
You can add turkey breast, speck, pancetta, or other meats.
What if I don’t have provola?
You can use mozzarella, scamorza, provolone, caciocavallo, or other cheeses!
