Stuffed Meatloaf for Christmas: Simple, Spectacular, and Perfect for the Holidays
As the festive season approaches, the desire is always to bring something spectacular to the table without spending hours in the kitchen.
Well, I have the perfect solution that combines elegance, taste, and practicality.
This is a recipe from my grandmother that I’ve made more accessible to everyone, even the less experienced.
Meatloaf has timeless appeal, but the problem often faced is that it falls apart when cut or the filling releases water, making the meat soggy.
My recipe solves these issues, transforming this rolled meatloaf into the star of your Christmas or Boxing Day lunch.
The cut reveals a magnificent section, with the bright green of the spinach and the orange of the carrots.
The secrets to a meatloaf that holds its shape and remains juicy are two:
Drying the Filling: You need to thoroughly dry the vegetables, especially the spinach, in a pan after cooking, removing excess water. Having cold and dry carrots and spinach is key to a meatloaf that doesn’t fall apart and isn’t watery.
Closing and Holding: When rolling, you need to tighten well using parchment paper to compact.
And after cooking, you must let it cool for at least 10 minutes before slicing; this ensures perfect slices and well-distributed juices.
I have structured this recipe to be foolproof, ensuring a soft and juicy mix with a dry and flavorful filling. Preparing it in advance is an additional advantage that will allow you to enjoy the company without stress.
- Difficulty: Easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients: The Base for the Perfect Christmas Recipe
- 1.7 lbs mixed ground meat (beef and pork)
- 1 bread crumb (soaked)
- milk (to soak the bread)
- 2.1 oz grated Parmesan cheese
- 1 pinch black pepper
- to taste salt
- 1 egg
- 1 clove garlic
- 21.2 oz spinach (or frozen, well-drained)
- 4 carrots
- 4 eggs
- 1 knob butter
- extra virgin olive oil
- 1 sprig thyme (fresh)
- salt
- 1 pinch black pepper
Tools
- Food Scale
- Pot
- Pan
- Bowl
- Parchment Paper
- Baking Tray
Procedure: Step by Step to the Holiday Meatloaf
Start by preparing the hard-boiled eggs: place the 4 eggs in cold water and count about 7-8 minutes from full boil. Peel them and let them cool. Peel and slice the carrots into thin rounds. Wash and squeeze the spinach.
Spinach: Wilt them in a pan with a knob of butter and salt. Once cooked, remove the lid and let them dry well to eliminate excess water, turn off and let cool.
Carrots: Sauté them in a pan with a drizzle of EVO oil, the sprig of thyme, salt, and pepper until tender. Turn off and let cool. Having cold and dry vegetables is key to a meatloaf that doesn’t fall apart.Soak the bread crumb in milk and squeeze it firmly. In a large bowl, combine the ground meat, squeezed bread, egg, Parmesan cheese, salt, and pepper. Work the mixture with your hands only until the ingredients are well combined.
Spread the mixture on a sheet of parchment paper, giving it a rectangular shape (about 0.4 inches thick). Evenly distribute the spinach and carrots on top. Place the hard-boiled eggs in a row in the center, lengthwise.
Roll up the meatloaf from the long side, using the parchment paper to help, and tighten well to compact. Close the parchment paper ends like a “candy”.Preheat the ventilated oven to 356°F. Phase 1: Bake the meatloaf, still wrapped in parchment paper, in a baking tray for about 30 minutes. Phase 2 (Browning): Carefully remove the parchment paper and continue baking for another 15-20 minutes, until the surface is nicely browned.
Let it cool for at least 10 minutes before slicing: this ensures perfect slices and well-distributed juices.
Note Ingredients and Sustainable Substitutions
Mixed Meat: For a more intense and “festive” flavor, you can opt for a mix with a portion of fresh skinned sausage (e.g., 700g ground meat + 100g sausage).
Parmesan: For a more stringy filling (that everyone loves), you can add a tablespoon of Pecorino Romano or, for the indulgent, some sweet provolone cubes inside the filling along with the vegetables.
Bread Crumb: If you don’t have stale bread, you can substitute with 50g of breadcrumbs or chickpea flour (gluten-free) and add a little more milk, but the effect of soaked bread is unbeatable for softness.
Usage, Pairings, and the Christmas Side Dish
This meatloaf is perfect as a hearty main course, but leftover slices are excellent even cold the next day, perhaps in a gourmet sandwich.
Perfect Festive Pairings:
Side Dish: Classic mashed potatoes, or the timeless roasted potatoes with rosemary. For a more elegant touch, prepare a pumpkin cream as a base for the slices.
Wine: An elegant red like a Barbera d’Asti or a Cannonau di Sardegna. If you prefer a structured white, a Vermentino di Gallura will be an excellent match.
Preparing the Meatloaf for the Holidays
This meatloaf is your perfect ally for a “zero stress” Christmas menu! Benefits:
Advance Preparation: You can prepare the mix and roll the meatloaf the day before (up to step 4) and store it well wrapped in the refrigerator. On the day of the party, bake it directly.
Slow Cooking in Moisture: If your oven is full, you can opt for slow cooking in moisture in a large pot, adding a little vegetable broth or white wine and cooking slowly for about 45-50 minutes, always on low heat.
Great for Buffets: Sliced and arranged on a serving platter, it’s scenic and easy to serve even at a holiday buffet.
Storage
The Rolled Stuffed Meatloaf keeps perfectly in an airtight container in the refrigerator for 3-4 days.
Freezing: Ideal for freezing! You can freeze it whole (cooked and cooled) or in slices. Thaw slowly in the refrigerator before reheating in the oven or pan to make it crispy again.
FAQ (Questions and Answers)
Can I prepare the meatloaf well in advance for Christmas?
Absolutely yes! You can fully assemble it (up to step 4) the night before, wrap it in plastic wrap, and store it in the fridge. On the day of the party, bake it in the oven as per the recipe.
My meatloaf broke. What can I do?
If it broke during cooking, it’s because the mix was too moist. If it broke in the oven, let it cook to the end. Once cooked, tie the roll with a thin kitchen string and let it cool a bit to recombine before slicing.
Can I replace the filling with cold cuts?
Of course! For an even richer and more Christmas-themed version, you can add slices of cooked ham and Asiago cheese (or Fontina) over the vegetables. In this case, make sure to slightly reduce the salt in the meat mix.
