The stuffed meatloaf with spinach is an excellent variation of the classic meatloaf. This time, I really wanted to change the traditional recipe by using only beef instead of mixed ground meat, with a delicious filling of spinach and melted cheese, topped with hard-boiled eggs.
A main course for family Sundays that I also thought of for Easter. It can be prepared in advance and can be taken on a picnic for Easter Monday. What do you say? Shall we make it together?
If you like meatloaf, below are some other fancy ideas to try, and right after the photo, we’ll discover how to prepare this stuffed meatloaf with spinach!!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Meatloaf with Spinach
- 1.76 lbs beef (ground)
- 3.5 oz stale bread
- 1 egg
- 2.47 oz Parmigiano Reggiano DOP (to grate)
- to taste salt
- to taste black pepper
- to taste parsley
- 3.5 oz provola cheese
- 8.8 oz spinach (frozen or fresh)
- 1 clove garlic
- 2 eggs (hard-boiled)
- 2 tbsps breadcrumbs
- to taste extra virgin olive oil
- to taste salt
- to taste nutmeg
Preparation of Stuffed Meatloaf with Spinach
To prepare the stuffed meatloaf with spinach, start with the filling.
If using fresh spinach, wash and shake off excess water, then boil them with only the retained water for 3 or 4 minutes.
Drain them and let them release excess water.
In a large pan, heat a drizzle of olive oil along with the whole garlic clove (to be removed later).
Once the spinach has lost some of its cooking water, squeeze, chop, and sauté them with garlic.
After a few minutes, add the breadcrumbs to absorb the remaining water from the spinach and remove the garlic.
Season with salt and nutmeg and set aside. Cook the eggs for 8 minutes, peel, chop, and set aside.
Prepare the stuffed meatloaf by thoroughly mixing the meat in a bowl, adding the grated cheese, egg, and mixing with your hands. Season with salt, pepper, and fresh parsley.
Chop the stale bread in a mixer and add it to the meat. Knead everything well for a uniform mixture that won’t open during cooking.
Spread the meatloaf mixture on a sheet of baking paper in a rectangle, compacting the meat well.
Cover the surface with thinly sliced cheese, distribute the seasoned spinach on top, and coarsely chopped hard-boiled eggs.
Roll the stuffed meatloaf on itself, compacting it with the help of the parchment paper. Wrap it and press to compact and seal the edges.
Preheat the oven to 375°F. Once hot, brush the meatloaf with oil and bake for 35/50 minutes if using a static oven, or 25/30 minutes with a fan oven.
Take the stuffed meatloaf with spinach out of the oven, let it rest for 5 minutes before cutting, serve it piping hot, and.. ENJOY!
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Notes
The stuffed meatloaf can be stored in the fridge, either cooked or raw, for 2 days.
You can freeze the cooked meatloaf; to consume it, move it from the freezer to the fridge the night before and heat in the oven or pan if sliced.
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