Rolled meatloaf made this way is tasty, soft, and easy to prepare. Savory and elegant, perfect for a Sunday lunch and beyond.
Have your butcher grind the meat and prepare this meat main course that everyone will enjoy, even the kids.
I went to my trusted butcher and asked for a mixed and freshly cut ground meat.
I filled it with spinach, cooked ham, actually it was what I had in the fridge, but it can be filled with many other ingredients, different types of cold cuts with cheese.
Today’s recipe is a lighter version, the rolled meatloaf baked with spinach.
Spinach is a nutritious vegetable rich in properties useful for the body.
Spinach is rich in iron, vitamins, and minerals.
Or you can omit some ingredients in favor of others for always different rolls.
Of course, it will be up to you and your creativity to make it even more special every time you want to.
To make it even more appetizing, it is usually accompanied by rosemary-scented baked potatoes. I preferred to make artichokes and potatoes, believe me, they finished everything.
Let’s see how to proceed, but first, I’ll leave you with some other delicious recipes to make with meat.
What are you waiting for? Get the necessary ingredients and get to work: my recipe is just waiting for you!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 514.07 (Kcal)
- Carbohydrates 13.41 (g) of which sugars 0.69 (g)
- Proteins 24.13 (g)
- Fat 40.38 (g) of which saturated 14.49 (g)of which unsaturated 20.19 (g)
- Fibers 1.23 (g)
- Sodium 1,803.81 (mg)
Indicative values for a portion of 140 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 for Rolled Meatloaf
- 1.5 lbs ground mixed meat (beef and pork)
- 5 slices cooked ham
- 10.5 oz spinach (weight after cleaning)
- 1 egg
- 1 slice country bread (stale without crust)
- 4 tablespoons parmigiano (grated)
- garlic (powder optional)
- as needed breadcrumbs
- salt
- pepper
- as needed extra virgin olive oil
Tools
- Parchment paper
- Aluminum foil
- Baking dish
- Bowl
- Pan
Steps for Rolled Meatloaf
Let’s start with the preparation of spinach.
If you are using fresh spinach, clean, wash, and cook them.
If you are using frozen spinach, boil them in a little water.Once the spinach is cooked, let it drain and cool.
Squeeze the spinach well, salt it, and chop it.In a separate bowl, put the squeezed spinach. Add a teaspoon of oil and a pinch of salt.
Mix and set aside.
Put the stale bread in a bowl with cold water to soften it.
When the bread is very soft, squeeze it well.Put the meat in a bowl.
Add the squeezed bread, eggs, grated cheese, and salt.
A sprinkle of pepper if you like, I recommend a sprinkle of garlic powder that goes well with it.
Mix the ingredients well with your hands.
Add breadcrumbs to compact the mixture so it doesn’t break during cooking.
Lay out a sheet of parchment paper.
Grease it with a tablespoon of oil and place the meat mixture on it, pressing it a little.
Form a large rectangle that is not too thick but not too thin either.
Make a first layer with slices of cooked ham, and right on top another layer with spinach.
Close the meatloaf so that the filling is completely wrapped by the meat.
Use the parchment paper to help with this operation.
Try to close the meatloaf roll well and turn it with the seam side down.
Adjust the shape of the meatloaf, then wrap it completely in parchment paper to form a kind of candy.
Tighten it well and give it the final shape.
Tip: (Wrap the roll with the help of parchment paper, tighten well, and wrap to reinforce with aluminum foil).
Ready to be baked.
For convenience, to maintain the shape I baked the meatloaf in a loaf pan, but any baking dish you have at home is fine.
If you can, turn the roll once to keep it with a nice round shape and to brown it well on all sides.
Bake the meatloaf in a preheated oven at 356°F for 30 minutes wrapped in paper, then remove the parchment paper and bake it for another 10/15 minutes approximately.
Remove the stuffed meatloaf from the oven and wait a few minutes before slicing it.
Excellent served with artichokes and potatoes or with a nice mixed salad.
Enjoy your meal
Tips
For this meatloaf, I used mixed beef and pork: tasty and delicately flavored, this meat is perfect for this and many other recipes.
If you don’t like it, don’t put garlic in the meatloaf mixture.
You can substitute cooked ham with speck or cured ham.
Do not overdo it with the salt in the meatloaf mixture.
You can also cook the meatloaf in a pot, always wrapped in parchment paper.
Spinach can be replaced with chard.
You can sauté the spinach in a pan with oil and garlic instead of boiling them.
If you want, you can personalize your meatloaf using your favorite spices like turmeric or paprika, sweet or spicy. The perfect side dish?
Definitely butter baby potatoes, but also grilled vegetables will be perfect!
Preservation
The stuffed meatloaf can be stored in the fridge for two days in a closed container.
You can freeze it cooked or if you want to freeze it raw, all the ingredients you used must be fresh.
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