Who doesn’t like meatloaf? Whether simple or stuffed, it’s always appreciated. I always prefer the stuffed ones. I’ve previously shared with you the family recipe for meatloaf wrapped in mortadella, a real treat. Today, however, I offer you a classic stuffed meatloaf.
In the procedure, I give you a tip for an excellent spread of the mixture so that you get a meatloaf that is uniform after cutting.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 233.54 (Kcal)
- Carbohydrates 6.70 (g) of which sugars 0.50 (g)
- Proteins 13.68 (g)
- Fat 16.74 (g) of which saturated 6.60 (g)of which unsaturated 9.28 (g)
- Fibers 0.63 (g)
- Sodium 758.12 (mg)
Indicative values for a portion of 90 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 lb mixed ground meat (veal and pork)
- 3 eggs
- 1/2 cup breadcrumbs
- 2 tbsp grated Grana Padano
- 1 pinch salt
- black pepper
- 2 cups water (hot)
- 3.5 oz cooked ham
- 5 oz spinach (sautéed in a pan)
- 2 hard-boiled eggs
- 1.8 oz provola cheese (alternatively scamorza or mozzarella)
Steps
To prepare the stuffed meatloaf, start by placing the ground meat in a bowl with the eggs, breadcrumbs, cheese, salt, and pepper. Mix thoroughly with your hands.
Take a sheet of parchment paper and lay the meat mixture on top, cover with another sheet of parchment paper, then use a rolling pin to spread the mixture evenly.
Remove the top sheet of parchment paper and shape the edges of the meat mixture to obtain a rectangular shape (see video). Proceed with the filling. Lay the slices of ham on the meat surface, then add the spinach. I sautéed them in a pan for 3 minutes with a drizzle of oil, a clove of garlic, salt, and black pepper. Alternatively, you can blanch them for just one minute.
Now add the hard-boiled eggs cut in half, or if you prefer, you can add 4 whole eggs. Finally, add the provola cut into strips or slices, as you prefer. You can also use scamorza, mozzarella, or any other melting cheese of your choice.
Now roll up the meatloaf using the parchment paper.
Wrap it like a candy with the parchment paper, then transfer it to a baking dish, and pour 2 cups of hot water or broth on the bottom of the dish.
Bake in a preheated oven at 400°F for 20-25 minutes.
Remove from the oven, unwrap, slice, and serve with green salad or roasted potatoes as a side dish.
Tips
You can prepare the meatloaf a day in advance, keep it raw in the fridge, and cook it when needed.
Or freeze it, also raw. In this case, defrost it at room temperature for at least 8 hours before cooking.
