The meatloaf stuffed with spinach and eggs is a very tasty and flavorful meat main course, a unique delight that everyone agrees on! Today I am sharing my version with you: the recipe is simple and quick, with the classic mixture enriched by a delicious filling. You can decide to cook it stewed in a pan, maybe with some onions, or choose to bake it in the oven or air fryer. It’s always a big hit. Come with me as we start cooking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the meatloaf stuffed with spinach and eggs
These quantities are for about 3/4 people. You will get about 8 slices of meatloaf.
- 13.4 oz ground veal
- to taste salt
- 2 eggs
- 1 oz bread crumbs (or white bread cut into pieces)
- 4 tbsps breadcrumbs
- 1 tbsp grated cheese
- 14.1 oz spinach, cooked, boiled
- 3 eggs (Hard-boiled)
Steps for the meatloaf stuffed with spinach and eggs
To start, soak the slices of bread with a little milk until they are soft. In a large bowl, combine all the ingredients: the ground meat, the egg, the cheese, the well-squeezed bread, the salt, and the chopped parsley; mix thoroughly until you obtain a homogeneous mixture. Once ready, spread it out on a sheet of parchment paper, leveling it well to create an even rectangular shape.
At this point, spread the spinach, previously blanched and salted, over the meat base, remembering to leave the edges free. Finish by placing the whole hard-boiled eggs in the center, aligning them carefully lengthwise.
With the help of the parchment paper, start closing the meatloaf by lifting one side of the paper and rolling it gently but firmly. Once the roll is completed, compact it well with your hands to seal the edges carefully, preventing the filling from leaking out during cooking.
Now, I will list different cooking methods.
For stewing, slice the onions and put them in a tall pan with a drizzle of oil; place the meat, add half a cup of water, and cook for 30 minutes over medium heat.
If you prefer the oven (the one you see was baked), place the meatloaf in a loaf pan to maintain its shape: pour two tablespoons of oil and half a cup of water at the bottom to ensure moisture and softness. Bake at 350°F for 40-45 minutes, using the grill at the end for a crust.
In the air fryer, cook at 350°F for about 25-30 minutes, turning it halfway for even browning.
Let it cool for a few minutes and then slice your portions.
Thank you for cooking with me. See you at the next culinary adventure, and thank you always for the trust you have shown me over the years.
Storage, variations, and tips
The meatloaf can be perfectly stored in the fridge for up to 2/3 days, closed in an airtight container.
To make the dish even more special, you can prepare a delicious accompanying sauce: once the meatloaf is cooked, remove it from the pan and let it rest. Take the cooking juices with the onions, add a teaspoon of flour (or cornstarch) and a splash of water (or broth), then blend everything with an immersion blender until you get a smooth and velvety cream to pour over the hot slices.
If you prefer, you can use fresh spinach, sautéing them for just 2 minutes with a drizzle of oil before stuffing the meat.
