The meatloaf in a skillet is a very easy and flavorful recipe, suitable even for those with chewing difficulties. The preparation is similar to meatballs, with a very tasty filling; I chose mortadella and Taleggio cheese, and for cooking I used simple ingredients: tomato sauce, capers and olives.
Follow my Facebook page and hit LIKE to stay updated
Want to know more about me? Click here
Other very easy main course recipes
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 10 slices
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 332.88 (Kcal)
- Carbohydrates 11.81 (g) of which sugars 1.17 (g)
- Proteins 23.10 (g)
- Fat 21.59 (g) of which saturated 9.94 (g)of which unsaturated 8.01 (g)
- Fibers 1.72 (g)
- Sodium 700.03 (mg)
Indicative values for a portion of 127 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 lb ground beef
- 3/4 cup grated Parmigiano-Reggiano
- 2 eggs
- 1 tsp marjoram (dried)
- 1 clove garlic
- 1/2 cup dry breadcrumbs
- 3.5 tbsp milk (for soaking the breadcrumbs)
- 1/3 tsp fine salt
- 2/3 cup all-purpose flour (for the exterior)
- 1 egg (for the exterior)
- 3.5 oz mortadella (thinly sliced)
- 5.3 oz Taleggio cheese
- 1/4 cup extra virgin olive oil
- 2 tbsp butter
- 1 clove garlic
- 1 oz Taggiasca olives (pitted)
- 1.5 tbsp capers (rinsed and squeezed)
- 3/4 cup tomato purée (passata)
- 1 2/3 cup water
Tools
- Kitchen scale
- Bowl
- Parchment paper
- 2 Skillet/Pan
- Lid
Steps
Put the ground meat, grated Parmigiano, marjoram, salt and eggs into a bowl. Mix briefly, then add the breadcrumbs that have been soaked in milk and squeezed, and combine everything thoroughly. Lay a sheet of parchment on the work surface and shape the mixture into a rectangle. Arrange the mortadella slices on top.
Remove the rind from the Taleggio, slice it and place the slices over the mortadella. Using the parchment and your hands, shape it like a salami, pressing the ends well, and let it rest 30 minutes in the refrigerator wrapped in the parchment. After resting, dust the outside lightly with flour, brush with the beaten egg and roll in flour again.
In a large skillet heat 2 tbsp of olive oil and the butter, place the meatloaf using two spatulas to avoid breaking it and let it brown, turning it on all sides, for about 10 minutes. In another pan pour the remaining 2 tbsp olive oil, add the garlic clove, the pitted olives and the rinsed capers. Let them sauté, then add the tomato purée and the hot water. Stir and as soon as it comes back to a boil place the meatloaf in the sauce, reduce the heat and cook covered for 40 minutes, turning it occasionally. Let it cool slightly and slice, leaving the slices in their sauce.
FAQ (Questions & Answers)
Can the meatloaf be baked in the oven too?
Yes. First sear it on the stovetop, then place it in a conventional oven set to 392°F (200°C) for about 45 minutes, basting every 15 minutes with the cooking juices and turning it often.
What else can be used to stuff it?
You can prepare a thin omelet and add spinach, or use ham and fontina cheese, for example.
