Crusted meatloaf is a delicious main course, perfect to serve on big occasions, easy to prepare with readily available ingredients. I used late Treviso radicchio, but you can use any other type of radicchio if you don’t have it available, or replace it with mushrooms that also pair perfectly. I used Clai Hungarian Salami made with 100% Italian pork from the Clai supply chain, subjected to a very slow curing in special static cold rooms built specifically for high-quality production. Clai supply chain meats are first finely minced and then smoked; Clai Hungarian salami is gluten-free and without milk or derivatives. I recommend trying the crusted cotechino, very tasty and delicious. Clai products can be found in Clai stores and retailers’ stores and also on Amazon. At this link, you can purchase the Clai Hungarian Salami
I suggest looking at all my recipes with Clai products that I have prepared in the past, you will certainly find other tasty ideas to try.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to prepare the Meatloaf in Crust
- 1.76 lbs Ground beef
- 7 oz Clai Hungarian Salami
- 1 Egg
- 1 head Radicchio
- 3 pinches Salt
- 2 tbsps Extra virgin olive oil
- to taste Breadcrumbs
- 1 tbsp Chopped parsley
- 1 roll Puff pastry
- Sesame seeds
Clai Cured Meats
- Hungarian salami
- Mix Salami
- Salame Bellafesta
Preparation
Let’s start preparing the Meatloaf in crust with Clai Hungarian Salami. Wash the head of radicchio, remove the uglier outer leaves, and chop it very finely. Set aside 9 slices of Hungarian salami, chop the rest finely.
Put the ground meat in a bowl, mash it with a fork to make it even finer, add the chopped Hungarian salami, chopped radicchio, egg, oil, parsley, salt, and pepper, and mix everything well to blend the mixture. Add the breadcrumbs, about 5 tablespoons, but if you see that the mixture is very soft and you can’t handle it, I recommend adding more.
Take a sheet of parchment paper, pour the meatloaf mixture, compact it well, and wrap it like a candy. Preheat the static oven to 356°F and when it’s hot, bake the meatloaf and cook it for 20 minutes.
After 20 minutes, take it out, open the package, and let it cool slightly. In the meantime, unroll the puff pastry, place 3 slices of Hungarian salami in the center and slightly overlap another 3, and then the last 3. Place the freshly cooked meatloaf in the center.
Wrap the meatloaf with the puff pastry, lightly brush the surface with water, and sprinkle with sesame seeds. Put it back in the oven, this time using a convection setting, and bake for another 20 minutes until the puff pastry is golden and nicely puffed.
When the Meatloaf in crust with Clai Hungarian Salami is cooked, take it out of the oven and slice it into pieces about 0.4 inches thick and serve hot.
