Stuffed Meatloaf: Classic Potato Recipe with Ham and Mozzarella.
The potato meatloaf prepared in this version, with a soft potato dough and stuffed with a filling of ham and mozzarella (or provola), is the perfect solution for a tasty main course or a hearty appetizer.
It is easy to prepare, pleases the whole family (kids included) and remains soft and flavorful even the next day. Come with me and let’s get cooking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Stuffed Potato Meatloaf
- 1.3 lbs potatoes
- 1.8 oz Grated cheese
- 2.1 oz Breadcrumbs
- 1 egg
- 3.5 oz cooked ham
- 3.5 oz Mozzarella (sliced)
Steps for the Potato Meatloaf
After boiling and peeling the potatoes, place them in a bowl and mash them with a potato masher or a fork.
Add the grated cheese, parsley, a pinch of salt, the egg, the breadcrumbs and mix well.
Sprinkle some breadcrumbs over a sheet of baking paper and pour the mixture. Flatten and form a rectangle.
Place the ham and mozzarella pieces in the center. Close and shape the stuffed meatloaf into a cylindrical form.
Sprinkle the breadcrumbs all over the sides.
Bake in a preheated static oven, in the central part, at 356 Fahrenheit for 30 minutes or cook in an air fryer at 356 Fahrenheit for 20 minutes.
After cooking, let the meatloaf cool for a few minutes before slicing it.
This way the filling will remain firm and won’t crumble. Your Potato Meatloaf is ready to be enjoyed, perfect both hot and cold. A real treat that pleases everyone.
See you in the next recipe!
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Storage.
Once cooked and cooled, you can store it in an airtight container in the refrigerator for 2 or 3 days. It can be enjoyed cold in slices or reheated in the oven or microwave.
Once cooked and cooled, you can store it in an airtight container in the refrigerator for 2 or 3 days. It can be enjoyed cold in slices or reheated in the oven or microwave.
Raw Meatloaf (to be cooked): If prepared in advance, wrap it well in cling film or baking paper and store it in the refrigerator for up to 24 hours before cooking.
