There are dishes that are also born to avoid waste, and for me meatloaf is exactly that. It is one of those simple ways to use up stale bread and turn it into a complete meal that solves dinner without making it too complicated.
This time I prepared it stuffed with julienne-cut vegetables, which stay tender and combine well with the meat without weighing it down. It is a filling that works, but above all it is a concrete way to bring vegetables to the table without making them feel like a chore.
Here is how to prepare the baked meatloaf stuffed with vegetables.
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To prepare the meatloaf stuffed with vegetables you only need simple, easy-to-find ingredients. The base is the classic home-cooking one, enriched by a light filling of julienne-cut vegetables that makes the result more balanced and suitable for the whole family.
- 2.2 lb mixed ground meat
- 18 oz stale bread
- 3 eggs
- 4 tbsp grated Parmesan
- to taste salt
- to taste pepper
- to taste marjoram
- to taste breadcrumbs
- 2 zucchini (medium)
- 2 carrots (medium)
- 2 tbsp extra virgin olive oil
- 8 cherry tomatoes
- to taste salt
Tools
No special equipment is needed: for this recipe a few kitchen tools that you probably already have are enough. A large bowl to work the mixture, a baking pan and some parchment paper will allow you to prepare the meatloaf practically and without difficulty.
- Parchment paper
- Bowl
- Colander
- Pan
- Baking pan
- Knife set
Steps
Preparing the meatloaf stuffed with vegetables is simpler than it looks. The mixture is easy to work with and, with a few steps, you get a complete and practical main course to bring to the table.
Tip: while the bread is soaking, you can cook the vegetables. This way you optimize time and have everything ready when you need to assemble the meatloaf.
Take the stale bread and put it in a large bowl with water. Let it soften well, then drain it and break it up with your hands. If you still feel hard parts, soak it again for a few minutes. When completely soft, squeeze it well.
Wash the zucchini and carrots, then cut them into julienne. Quickly sauté them in a pan with a drizzle of oil and a pinch of salt for a few minutes: they should soften slightly but stay dry, otherwise they may release water into the meatloaf.
Finally add the cherry tomatoes cut in half. Let them cool.
Vegetables cut into julienne ready for the meatloaf filling Place the ground meat in a bowl, add salt, pepper, Parmesan, marjoram and the eggs (reserve one egg white). Start working with your hands, then gradually add the soaked bread. Continue kneading until the mixture is homogeneous.
Spread a sheet of parchment paper on the work surface. Take the mixture and shape it into a rectangle, smoothing the edges.
Place the julienne vegetables in the center, then using the parchment paper roll the meatloaf onto itself. Seal the edges well and check there are no openings. Let it rest in the fridge for 20 minutes.
Use the reserved egg white to brush the entire surface. This helps seal the meatloaf and make the breadcrumbs stick. Then sprinkle with breadcrumbs to obtain a golden crust. Place the meatloaf on a tray lined with parchment paper.
Bake in a preheated conventional oven at 392°F for 40-50 minutes, until the surface is well browned.
Once cooked, let it rest at least 10 minutes before slicing.
Storage
The meatloaf stuffed with vegetables can be kept in the refrigerator for 2-3 days, well closed in an airtight container or covered with cling film. Before serving, you can warm it in the oven for a few minutes or enjoy it at room temperature.
FAQ (Questions and Answers)
Can I freeze the meatloaf stuffed with vegetables?
Yes, you can freeze it either raw or cooked.
Raw: roll it in parchment paper and then in cling film, keeping it compact. Put it in the freezer in a horizontal position.
Cooked: let it cool completely, then wrap and store in the freezer.
To use it, thaw it slowly in the refrigerator (better from morning to evening), then proceed with cooking or reheat it in the oven.How to prevent the meatloaf from breaking?
Work the mixture well until it is homogeneous and compact, squeezing the bread thoroughly. When closing, seal the edges carefully and, if necessary, use a bit of egg white to reinforce the surface.
Can I use other vegetables for the filling?
Of course, you can replace or add vegetables depending on the season, such as peppers, spinach or eggplant, always keeping a thin cut to facilitate closing.
Can I cook the meatloaf in an air fryer?
Yes, you can cook it in an air fryer at 356°F for about 30-35 minutes, checking the browning and turning it halfway through if necessary.
How can I tell if the meatloaf is cooked inside?
In addition to a browned surface, you can make a small incision in the center: the meat should be well cooked and not pink. Alternatively, you can use a kitchen thermometer (about 158°F in the center).
Some images were created or optimized with artificial intelligence tools for illustrative purposes.
