Meatloaf stuffed with artichokes, with cooked ham and provola cheese, a simple and rustic dish, but really very tasty, perfect even for festive occasions. For the filling, you can use either fresh or preserved artichokes, the dough is classic, based on ground meat, eggs, and breadcrumbs. Once the meatloaf is prepared, just let it settle a bit in the refrigerator (I recommend not skipping this step) and cook it in the oven, where a tasty and crispy crust will form. Try this recipe, it’s very easy but will make you look good at the table!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 421.63 (Kcal)
- Carbohydrates 10.71 (g) of which sugars 0.98 (g)
- Proteins 20.39 (g)
- Fat 32.85 (g) of which saturated 12.15 (g)of which unsaturated 17.45 (g)
- Fibers 1.10 (g)
- Sodium 1,526.59 (mg)
Indicative values for a portion of 100 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 mixed ground meat
- 1 egg (large)
- 1.4 oz white sandwich bread (or rustic bread)
- 1 clove garlic
- parsley
- 3 artichoke hearts
- 2.5 oz cooked ham
- 1.8 oz provola cheese
- breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Sheet
- Parchment Paper
- Pan
- Bowl
- Food Processor
Preparation
After cleaning the artichokes, cut them into wedges and cook them in a pan with a drizzle of oil, half a finger of hot water, and a pinch of salt. When they are tender, turn off the heat and let them cool.
Chop the bread together with the garlic and a sprig of parsley in a food processor.
Place the ground meat in a bowl, add the chopped bread, the egg, salt, and pepper. Mix with your hands to distribute all the ingredients; if necessary, you can add some breadcrumbs or a tablespoon of Parmesan if you like.
Spread the mixture on a sheet of parchment paper, creating a sort of rectangle.
Add the cooked ham, provola slices, and artichoke hearts in the center (1).
Using the paper, roll the meat and seal well on the sides. Wrap the meatloaf with parchment paper and then in a sheet of aluminum foil. Place it in the refrigerator for 40-50 minutes to let the mixture firm up.
After the time has passed, sprinkle the meatloaf with breadcrumbs, place it on a baking sheet (lined with parchment paper), and drizzle with olive oil (2).
Place the baking sheet in a preheated oven at 356°F and cook the meatloaf for 50-55 minutes, or until it is nicely browned on the surface.
Your artichoke-stuffed meatloaf is ready. I recommend letting it cool for a few minutes before slicing. If you like, you can drizzle the slices with the juice released during cooking.
Tips and Notes
If you don’t have fresh artichokes, you can use frozen hearts or jarred artichokes in oil (after drying them with paper towels to remove excess oil).
You can substitute cooked ham with speck.
I used beef and pork, but you can also use veal meat or add a crumbled sausage to the ground meat.
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