The meatloaf with spinach in a pot proposed in this recipe is an excellent Sunday main course, tasty and suitable for the whole family, it is easily prepared without turning on the oven.
This aspect should not be underestimated, especially in summer, when already high temperatures make using the oven in the kitchen really annoying.
Very flavorful in taste thanks to the addition of mortadella in the dough, this meatloaf looks really good with its soft spinach heart and very much resembles, not only in appearance, that meatloaf of a famous brand that is bought ready-made at the supermarket.
Clearly, what is homemade is certainly better, both in terms of the quality of the chosen raw materials and in taste.
Also excellent eaten at room temperature or even fresh from the fridge, you can make it the day before and have it ready when you want to eat it, with only the task of reheating it if you prefer to eat it hot.
Accompany it with classic potatoes, if you have time, or with a fresh and quick salad and lunch or dinner will soon be served.
If you like my recipes you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Medium
- Cost: Economic
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 513.88 (Kcal)
- Carbohydrates 13.71 (g) of which sugars 1.83 (g)
- Proteins 27.25 (g)
- Fat 40.50 (g) of which saturated 13.26 (g)of which unsaturated 17.15 (g)
- Fibers 4.90 (g)
- Sodium 1,579.56 (mg)
Indicative values for a portion of 240 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
- 1.1 lbs mixed ground meat (veal and pork)
- 5 tbsps grated Grana Padano
- 1 tbsp breadcrumbs
- 2 tbsps milk
- to taste parsley
- 2 eggs (medium/large)
- 2 oz mortadella
- 5 tbsps extra virgin olive oil
- 4 slices prosciutto
- 1 onion (golden)
- 1 carrot
- 1 stalk celery
- 1 leaf bay
- 2.6 lbs spinach (fresh)
- to taste salt
- to taste black pepper
- 1 garlic (large)
Tools
- Pot 11 inch diameter
- Pan non-stick 12 inch
- Bowl
- Blender
Steps
To prepare the meatloaf with spinach, start by washing them thoroughly to remove all the soil.
Then remove the base, the outer leaves if slightly damaged, and the tougher stem part from the outer leaves if they are large spinach.
Then cut them into pieces.
Place them in a large non-stick pan with a lid and, without adding anything, cook them this way for about 7/8 minutes over low heat.
Meanwhile, prepare a vegetable broth in a large pot with onion, carrot, celery, and bay leaf.
After the indicated time, remove the spinach from the pan and in the same pan put about 3 tablespoons of olive oil and a large garlic cut in half.
Briefly sauté the garlic and then add the spinach, season with salt and pepper.
Sauté for a few minutes until they have taken on the smell of garlic.
Remove the spinach from the heat, stir in 3 or 4 tablespoons of grated Grana and let cool.
Now prepare the meatloaf mixture, starting by blending the mortadella with 1 tablespoon of breadcrumbs, 2 tablespoons of milk, 2 heaping tablespoons of grated Grana, and some sprigs of parsley.
Add the mixture to the minced meat along with 2 medium/large whole eggs.
Work it and, to reach a sufficiently soft consistency, gradually add small amounts of milk.
On a large sheet of parchment paper greased with a little oil, distribute more than half of the mixture creating a central cavity in which to lay two thin slices of prosciutto and on top the spinach drained from their broth.
Cover the spinach with two more slices of prosciutto.
Close with the rest of the mixture, shape it into a meatloaf, then close the parchment paper like a candy and secure the ends, and if you prefer, also the center, with kitchen string.
Immerse the meatloaf in the boiling broth and, blocking the two ends with the lid, cook for 1 hour.
It doesn’t matter if the meatloaf is not completely immersed.
Then remove the meatloaf from the broth and serve it in slices, it will be very tender.
It’s great to serve this dish with baked potatoes, or with peas and bacon, or maybe with glazed carrots and potatoes in a pan.
If you want a crispy crust on the outside, you can pass the whole meatloaf in a pan with a little oil to brown it evenly and then serve as mentioned.
The meatloaf with spinach in the pot is now ready.
In the fridge, in an airtight container for a couple of days. If only fresh ingredients have been used, it can be frozen.
In the fridge, in an airtight container for a couple of days. If only fresh ingredients have been used, it can be frozen.
Here is a selection of excellent products useful in the kitchen. Many of these have been bought and tested by myself. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
