The meatloaf with mortadella and pistachio is an easy, quick, and super tasty oven-baked meat dish. I had bought some ground meat and mortadella, and I got the idea to prepare a rich and delicious meatloaf for dinner; it turned out amazing! Soft, juicy, tender, and flavorful, this mortadella and pistachio meatloaf is super cheesy and not dry at all, ideal as a main dish for the holidays. It can be prepared in just a few minutes, and you’ll impress everyone if you serve it for Christmas Eve, Christmas, or New Year’s Eve. Everyone, both young and old, will love it, and you can even make it ahead of time!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs ground meat
- 3.5 oz mortadella
- 2.6 oz breadcrumbs
- 1.8 oz Parmesan cheese
- 1.8 oz unsalted pistachios
- 1 tbsp milk
- 1 egg
- 1 sprig parsley
- 1 clove garlic
- to taste salt
- to taste black pepper
- 7 oz scamorza cheese
- 3.5 oz mortadella
Steps
The meatloaf with mortadella and pistachio is very simple and fast to prepare. First, place the ground meat, chopped mortadella, grated Parmesan, egg, breadcrumbs, milk, pistachios, chopped garlic, and parsley, salt, and pepper in a bowl and mix all the ingredients well.
Spread the mixture on a sheet of parchment paper, form a rectangle about half an inch thick, and fill with slices of mortadella and chopped scamorza cheese.
Using the parchment paper underneath, form a roll and wrap it like candy, transfer the meatloaf with mortadella and pistachio to a baking tray, and cook it in a preheated oven at 356°F for 35 minutes.
After the time has passed, unwrap the meatloaf, spray it with a little oil (or drizzle a little on top) and bake it for another 10 minutes to form a nice crispy crust on the outside.
Tips:
The meatloaf with mortadella and pistachio can be stored in the refrigerator for a couple of days. You can also prepare it the day before, keeping it in the fridge, and cook it the next day (but only with fresh meat and mortadella, not with pre-packaged mortadella or thawed meat).
Other meatloaf recipes HERE
