The stuffed meatloaf is one of those flavorful recipes that always wins everyone at the table, both young and old. A little different from the usual, but if you’re looking for alternatives, I suggest trying the bacon-wrapped meatloaf and the crusted meatloaf.

The classic stuffed meatloaf is an ideal second course for festive meals, really simple to make, prepared with a few easy steps shown step by step by me.

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Difficulty: Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

202.04 Kcal

calories per serving

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Energy 202.04 (Kcal)
Carbohydrates 2.79 (g) of which sugars 0.38 (g)
Proteins 15.59 (g)
Fat 13.96 (g) of which saturated 4.37 (g)of which unsaturated 6.25 (g)
Fibers 0.35 (g)
Sodium 326.02 (mg)

Indicative values for a portion of 80 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

Ingredients

12 oz beef
1 egg
3 tbsps breadcrumbs
2 tbsps Parmesan cheese
to taste salt
4 oz mortadella
3 tbsps crushed pistachios
to taste olive oil
3.5 oz scamorza cheese

Steps

In a large bowl, place the minced meat, salt, pepper, garlic, breadcrumbs, egg, and grated Parmesan cheese.
Now, mix everything with your hands until you obtain a very compact and well-amalgamated mixture.
Then, spread the mixture between two sheets of parchment paper and use a rolling pin to create a rectangle.
Then fill with scamorza cheese, mortadella, and crushed pistachios.
With the help of the paper, roll it into itself to form a roll, compact it well, then let it rest in the refrigerator for at least half an hour.
Take out the meatloaf, then drizzle it with a little olive oil and sprinkle it with breadcrumbs.
Transfer it to a baking sheet lined with parchment paper; I added some roast potatoes.
Bake your stuffed meatloaf at 356°F in a static oven for about 35 minutes. Take it out and let it cool for 15 minutes before slicing.