Oven-baked meatloaf stuffed with potatoes, Grandma’s recipe for the meat main course for Sunday the most traditional, together with the Puff Pastry Meatloaf Parmigiana and the Oven-baked Meatloaf stuffed with ham and cheese. For all of us, the meatloaf in the oven with potatoes is the recipe you expect to find at Grandma’s, maybe alongside ragù and lasagna. But why not surprise Grandma for once and prepare the stuffed meatloaf in the oven with potatoes and invite her to lunch? After all, the meatloaf stuffed with mortadella and cheese is really simple to make and it’s one of the best baked main course recipes we must know how to make: certainly Grandma’s cooking is inimitable, but it’s always worth trying! And this meatloaf stuffed with hard-boiled eggs, mortadella and provola is truly spectacular and will amaze Grandma and the whole family!! Let’s go to the kitchen now, the oven is waiting—before that, remember that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Do you love meatloaf? Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the BAKED MEATLOAF WITH POTATOES
- 1.1 lb ground beef
- 2 eggs (medium)
- 1.4 oz grated Parmesan (or Grana Padano)
- 5.3 oz stale bread (stale)
- as needed milk (to soften the bread)
- as needed parsley
- as needed garlic (I use a pinch of garlic powder)
- 4 hard-boiled eggs
- 4.2 oz smoked provola (sliced)
- 4.2 oz mortadella
- 2.6 lb potatoes
- 1 onion (large)
- as needed roast seasoning (with salt)
- as needed extra virgin olive oil
Tools to make the BAKED MEATLOAF WITH POTATOES
- Bowls
- Baking pans
- Parchment paper
- Oven
Steps to make the classic Oven-baked meatloaf with potatoes
Cut the stale bread and drizzle it with milk, let it absorb it all, then crumble it with your hands.
Put the ground meat in a bowl, add the grated cheese, two eggs and the soaked and squeezed bread, parsley and garlic (if you like).
Mix with your hands until you obtain a perfectly uniform mixture.
Let rest 10 minutes.
Lay a sheet of parchment paper on a work surface, spread the mixture and shape it into a rectangle about 12 in x 10 in. Layer, placing slightly lower than the center, the slices of mortadella and the provola.
and the peeled hard-boiled eggs, positioning them at the lower edges of the mortadella slices.
Roll everything into a cylinder using the parchment paper and close the ends like a candy wrapper, sealing the sides of the meatloaf.
Rinse and peel the potatoes, cut them into chunks and add the onion, add a teaspoon of roast seasoning (the kind that already contains salt and is commonly found in supermarkets), a generous drizzle of oil and mix.
Move the meatloaf to the baking pan, removing the parchment paper, and surround it with the potatoes. Brush the meat with olive oil and bake in a conventional oven at 428°F for 35-40 minutes. The meatloaf is done when you see some melted cheese come out (along with the characteristic juices of the meat). Remove from the oven, let cool slightly, slice and serve.
Storage, variations and tips.
You can replace the meatloaf filling with ham and mild provolone. You can replace the hard-boiled eggs with an omelette or omit them, adding mushrooms, grilled eggplant or whatever your imagination suggests. Leftover meatloaf will keep in the fridge for up to 24 hours, well sealed in an airtight container and reheated before eating. The same goes for the potatoes, although they won’t be as good the next day as when just taken out of the oven.
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