Stuffed Potato and Carrot Meatloaf with mortadella and cheese, a flavorful and versatile main course, perfect for a family lunch or a casual dinner.
It’s an excellent alternative to the classic meatloaf and can be served hot, warm, or even cold, accompanied by a side of fresh or cooked vegetables.
The soft base of cooked and mashed potatoes and carrots envelops a tasty center of fragrant mortadella and melting cheese. Oven baking makes it golden and crispy on the outside while keeping the inside tender and full of flavor.
The preparation is very simple: I boiled the potatoes and carrots, then mashed them, then added Parmesan, egg, chopped parsley, salt, and pepper. I formed a meatloaf, stuffed it with mortadella and sliced mozzarella, placed it in a baking dish, and baked it until golden. Delicious!
The potato and carrot meatloaf is excellent both hot and warm. You can accompany it with sides of fresh or cooked vegetables, sauces (like mayonnaise, mustard, or a simple tomato sauce), or mashed potatoes.
It’s the perfect solution for those looking for a hearty, easy-to-make main course loved by both adults and kids. A brilliant alternative to meat, ideal for family dinners or when you need a trump card to prepare in advance.
Let’s see how to make the recipe for Stuffed Potato and Carrot Meatloaf. Prepare the ingredients, and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 potatoes
- 3 carrots (medium-small)
- 1 egg
- 1/3 cup grated Parmesan cheese
- 3 sprigs parsley
- to taste salt
- to taste pepper
- to taste breadcrumbs
- to taste extra virgin olive oil
- 5.3 oz mortadella
- 5.3 oz mozzarella (sliced)
Tools
- 1 Pot
- 1 Potato Masher
- Parchment Paper
- 1 Rolling Pin
Steps
First, wash the potatoes and boil them with the skin on in plenty of water for 20-25 minutes. Check the cooking by piercing the potatoes with a fork: when the fork goes in without resistance, the potatoes are ready.
Meanwhile, wash the carrots, scrape off the skin, cut them into pieces, and boil them in hot water for about 5 – 10 minutes, depending on the size of the carrots: make sure they don’t fall apart.
Once the vegetables are cooked, drain them well and mash them in the potato masher collecting them in a large bowl. Then add the salt, pepper, grated Parmesan (or Grana Padano), the egg, and chopped parsley. Knead the ingredients well until you form a compact mixture. If it’s too soft, add some breadcrumbs, starting with 1 tablespoon at a time.
Knead the ingredients well until you form a compact mixture. If it’s too soft, add some breadcrumbs, starting with 1 tablespoon at a time.
Preheat the oven to 350°F.
At this point, place a sheet of parchment paper on the work surface, sprinkle with breadcrumbs, and gently pour the potato mixture onto the sheet. Cover with parchment paper and using a rolling pin, level the surface, forming a rectangle.
Cover first with the mortadella and then with the cheese slices.
Starting from the shorter side, roll tightly, using the parchment paper; seal the ends well with your hands to prevent the cheese from leaking out during cooking.
Sprinkle well with breadcrumbs, drizzle with extra virgin olive oil, wrap with parchment paper to form a candy shape, and bake in a preheated oven for about 30-40 minutes or until the meatloaf is golden and the surface is crispy.
Slice it and serve it hot. Enjoy!
Until the next recipe.
Storage
You can store the Stuffed Potato and Carrot Meatloaf in the fridge for up to 2 days and in the freezer for 1 month.
Tips and Suggestions
– You can enrich the mixture with other finely chopped aromatic herbs like rosemary, thyme, or marjoram for an extra touch of fragrance.
– For a lighter version, you can replace mortadella with cooked ham or speck.
– You can enrich the mixture with other boiled and mashed vegetables, like well-squeezed spinach, zucchini, or pumpkin.
– You can also add sautéed vegetables to the filling like mushrooms, spinach, or sliced peppers.
– If the mixture is too moist, add some breadcrumbs. If it’s too dry, a splash of milk or another egg can help.
– If you prefer a quicker cooking method, you can cook the meatloaf in a pan with a drizzle of oil, turning it gently on all sides until golden.
– The meatloaf can be prepared in advance and stored in the fridge, raw or cooked, to be reheated when ready to serve.
– The meatloaf is excellent both hot and warm. You can accompany it with sides of fresh or cooked vegetables, sauces (like mayonnaise, mustard, or a simple tomato sauce), or mashed potatoes.
– The meatloaf is excellent both hot and warm. You can accompany it with sides of fresh or cooked vegetables, sauces (like mayonnaise, mustard, or a simple tomato sauce), or mashed potatoes.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
Return to the Home Page
FAQ
Can I prepare it in advance?
Absolutely yes. You can prepare the mixture and shape it, keeping it in the fridge (covered with plastic wrap) for up to 24 hours before cooking. Or, you can cook it fully and reheat it in the oven when ready to serve.
What type of potatoes should I use?
Yellow or white (old) potatoes are ideal, as they are more starchy and absorb the seasoning better. New potatoes, being more waxy and watery, are less suitable for the mixture.
Can I add other vegetables?
Certainly. Zucchini, well-squeezed boiled spinach, or cooked broccoli are great additions. Always make sure to remove excess water from any vegetables you add.
What is a good vegetarian filling?
An excellent filling is made with smoked provola or scamorza cheese, which melts well, in combination with cooked spinach or sautéed mushrooms.
Can it be frozen?
Yes, you can freeze the cooked meatloaf. Let it cool completely, wrap it well in plastic wrap, and then in aluminum foil. It keeps for about 2-3 months. Defrost in the fridge and then reheat in the oven.
What can I use instead of breadcrumbs?
If you have different dietary needs, you can use rice flour or chickpea flour (for a more pronounced flavor).
