The wrapped meatloaf is an easy and tasty main course that the whole family will enjoy. It consists of mixed minced beef and pork, with added eggs, breadcrumbs, and spices, all rolled into a large elongated meatball, wrapped in bacon and then baked. The recipe with step-by-step photos will make it very easy. A kiss to everyone from Chicca, and enjoy!
If you’re looking for more meatloaf recipes, take a look at these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Winter
- Energy 749.93 (Kcal)
- Carbohydrates 4.83 (g) of which sugars 0.51 (g)
- Proteins 63.24 (g)
- Fat 51.59 (g) of which saturated 13.79 (g)of which unsaturated 19.45 (g)
- Fibers 0.23 (g)
- Sodium 1,875.21 (mg)
Indicative values for a portion of 150 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
- 10.5 oz ground beef
- 7 oz ground pork
- 2 tbsp breadcrumbs
- 1 oz Parmesan cheese
- to taste salt
- 1 egg
- 3 oz scamorza cheese
- 4 oz cooked ham
- 7 oz fresh bacon
How to Make Wrapped Meatloaf
Put the ground meat, egg, breadcrumbs, Parmesan cheese, and salt. At this point, mix with your hands until you get a very compact mixture.
Then spread the meat between two sheets of parchment paper and flatten with a rolling pin, forming a rectangle.
At this point, use the cooked ham and cheese to fill the surface.
Then, roll everything up and compact well, then close with parchment paper and let rest in the fridge for at least half an hour. After that, roll the meatloaf in bacon and place it in the pan with the potatoes.
In the meantime, wash, peel, and cut the potatoes and soak them in a bowl of cold water for half an hour. Then pat them dry and place them in a pan lined with parchment paper, then season with herbs.
Bake the wrapped meatloaf with the potatoes for 40-45 minutes at 356°F. Serve the stuffed wrapped meatloaf with bacon while it’s still hot, sliced!
Storing Wrapped Meatloaf
The wrapped meatloaf can be stored in the refrigerator until the next day, but consider that when reheating, it may dry out more than desired. I do not recommend freezing it cooked, but you can do so when it is still raw if you have used fresh meat.
FAQ (Frequently Asked Questions)
How can I serve Wrapped Meatloaf at the table?
Besides classic roasted potatoes, you can serve it with delicious gratinated carrots or barbecue sauce.
