The Stovetop Meatloaf is a very easy and tasty recipe also suitable for those with chewing problems. The preparation is similar to meatballs with a very flavorful filling, I chose mortadella and Taleggio cheese while for cooking I used simple ingredients, sauce, capers, and olives.
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Other very easy main course recipes
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- 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 lbs ground beef
- 1 cup grated Parmesan cheese
- 2 eggs
- 1 tsp marjoram (dried)
- 1 clove garlic
- 1.8 oz breadcrumbs (dried)
- 3.5 tbsp milk (to soak the breadcrumbs)
- 0.07 oz fine salt
- 0.7 cup flour (for the exterior)
- 1 egg (for the exterior)
- 3.5 oz mortadella (thinly sliced)
- 5.3 oz Taleggio cheese
- 4 tbsp extra virgin olive oil
- 1 oz butter
- 1 clove garlic
- 1.1 oz Taggiasca olives (pitted)
- 0.7 oz capers (rinsed and squeezed)
- 7 oz tomato sauce
- 1.7 cups water
Tools
- Kitchen Scale
- Bowl
- Parchment Paper
- 2 Pans
- Lid
Steps
Place the minced meat, grated Parmesan cheese, marjoram, salt, and eggs in a bowl. Give a first mix and add the breadcrumbs soaked in milk and squeezed and mix everything together. Place a sheet of parchment paper on the work surface and form a rectangle with the mixture and distribute the slices of mortadella on top.
Remove the rind from the Taleggio and place it in slices on top of the mortadella. Using the paper and your hands, shape it into a salami form, pressing well on the ends and let it rest 30 minutes in the fridge wrapped in its paper. After this time, coat it with a thin layer of flour, brush with beaten egg, and roll in flour again.
In a large pan, heat 2 tbsp of oil and the butter, place the meatloaf using two spatulas to avoid breaking it and let it brown on all sides for about 10 minutes. In another pan, pour the remaining 2 tbsp of oil, the garlic clove, olives, and desalted capers. Let it sauté, add the tomato sauce and boiling water. Stir, and as soon as it returns to a boil, place the meatloaf, lower the heat, and cook covered for 40 minutes, turning it occasionally. Let it cool slightly and cut into slices leaving them in their sauce.
FAQ (Frequently Asked Questions)
Can the meatloaf be cooked in the oven?
Yes, first brown it on the stove, then place it in the oven in static mode at 392°F for 45 minutes, basting it every 15 minutes with the cooking juices and turning it often.
What other ingredients can it be filled with?
You can prepare a thin omelet and add spinach, or ham and fontina.
