Le Ricette di Bea presents the Meatloaf with Spinach and Cooked Ham. This tasty dish was the dinner I prepared last night, a true delight!!! You will find it impossible not to reach the last slice of this delight! Oh, I almost forgot, in the mixture, besides ground meat, I always add a sausage, it adds flavor to the meatloaf and allows me to use less salt and pepper.
The wow effect is assured and moreover, it is easy to prepare, it can also be frozen whole, when it is completely cold, and served whenever you want.
This main dish is perfect for dinners with family or friends, especially on special occasions. On the blog, you will also find the version of Meatloaf with Mashed Potatoes, if you haven’t read the recipe yet you can do so by searching for it on my blog.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, All seasons
- Energy 344.52 (Kcal)
- Carbohydrates 3.35 (g) of which sugars 0.49 (g)
- Proteins 30.49 (g)
- Fat 22.02 (g) of which saturated 7.21 (g)of which unsaturated 8.49 (g)
- Fibers 1.19 (g)
- Sodium 806.68 (mg)
Indicative values for a portion of 100 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 a Meatloaf with Spinach and Cooked Ham
- 1.1 lbs ground beef
- 1 sausage
- 1 cup cups spinach, cooked, boiled (completely cold)
- 3 slices cooked ham
- 1 egg
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
- as needed breadcrumbs
- as needed cheese (grated)
- as needed extra virgin olive oil
- 1.35 oz white wine
Tools to Prepare the Meatloaf with Spinach and Cooked Ham
- 1 Parchment paper (1 sheet)
- 1 Baking pan
- 1 Pot
- 1 Silicone rolling pin
- 1 Bowl
- 1 Oven
Steps to Make Meatloaf Filled with Spinach and Cooked Ham
The first thing to do to prepare the Meatloaf with Spinach and Cooked Ham is to cook the spinach in advance because they need to be super cold to be used for the meatloaf filling. For this reason, keep in mind that I often boil the spinach in the morning to prepare the meatloaf around 6 PM so they are completely cold.
Next, take a bowl and mix the ground meat with the sausage, add the egg, breadcrumbs, grated cheese, salt, pepper, and nutmeg. Spread a sheet of parchment paper on a work surface and pour the ground meat mixture. Spread it with your hands or with the help of a plastic rolling pin, the thickness will be about one and a half centimeters.
Lay the slices of cooked ham on top, add the spinach by squeezing out the cooking water well. Be sure to squeeze them well; otherwise, they will wet the mixture too much, making it soft. If you want a more defined optical effect between the spinach and meat, add more slices of cooked ham to have a well-marked pink line, in my case being few, they are not visible.
If you want a well-marked line as seen in the photo of the Meatloaf with Mashed Potatoes, you should have the cooked ham cut a bit thicker.
At this point, roll up the meatloaf and close the edges well to keep the spinach from coming out. Take a baking pan, preferably with high edges and not too wide. Pour a drizzle of extra virgin olive oil on the bottom, place the meatloaf in the center. Bake the meatloaf with spinach and cooked ham in the static oven at 356°F to 392°F for about 55 minutes.
When about 20 minutes have passed since we put the meatloaf in the oven, add the white wine, basting the meatloaf. Once our beautiful meatloaf is well cooked, let it cool a bit before serving it so that when we cut it, it won’t break and we won’t lose the wow effect or the surprise effect. Also, pay attention when cutting it into slices, do not make them too thin because you risk that the spinach filling will scatter in the pan without the proper thickness. As always, bon appétit!!!
Storage:
The Meatloaf with Spinach and Cooked Ham can be stored in the refrigerator in a container for a few days, I recommend cutting it when cold and storing it that way to heat only the slices you need from time to time. You can also freeze the meatloaf filled with boiled spinach and cooked ham, in this case either whole or sliced, and serve it when you want after defrosting it in the refrigerator for at least one night and then heating it in the oven or in a pan.
