Meatloaf with sausage, a delicious and juicy second course, with a tasty filling of boiled eggs and melted cheese, easy to prepare with baking or pan cooking. It takes just a few minutes to bring a rich meat-based second course to the table, the meatloaf with minced meat and sausage mixture, with an egg filling, perfect now that Easter is approaching, to be served during the holidays, perhaps to be prepared not only for Easter lunch but also for the traditional Easter Monday picnic, indeed excellent to eat either hot or cold. The meatloaf is one of those classic recipes to bring to the table for a family lunch, so tasty that it makes everyone happy. There are many different ways to prepare meatloaf, rolled, stuffed, with different types of meat or added vegetables, I thought of making a version that even after cooked and cooled remains pleasant, and the one prepared with sausage, in my case with Calabrian sausage with wild fennel, is really superb, so much so that it’s delicious to eat even cold, it remains pleasant, and having seconds is almost guaranteed.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 8 Hours 10 Minutes
- Portions: for 4-6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Meatloaf with Sausage
- 7 oz ground beef
- 7 oz Calabrian or other sausage
- 2 eggs
- 1 clove garlic
- to taste parsley
- to taste salt
- 2 slices of stale bread
- grated cheese mix
- 2-3 boiled eggs
- 5 oz smoked scamorza and/or mozzarella
- breadcrumbs for coating
Tools for Preparing Meatloaf with Sausage
- 1 Bowl
- 1 Parchment paper
- 1 Garlic press
- 1 Small pot
Preparation Steps for Meatloaf with Sausage
First, prepare the boiled eggs. Cook them covered with water in a small pot. Cook for 5-6 minutes after boiling, rinse under cold water, and peel them, set aside.
Soak the stale bread in cold water.
In a large bowl, prepare the meatloaf mixture with Calabrian sausage. Place the minced meat in the bowl with the sausage removed from the casing. Add the eggs, chopped parsley, salt, and the cheese mix, pecorino and grana for me, the finely crushed garlic, and finally, add the softened, well-squeezed, and crumbled bread. Work with your hands to obtain a homogeneous mixture.
On a sheet of parchment paper, prepare the meatloaf. Spread the mixture on the sheet, and spread it out to form a rectangle. Do not make it too thin.
Place the filling in the center along the shorter side, the boiled eggs, and mozzarella or smoked scamorza in cubes, then close by folding the parchment paper over the eggs, and seal the meatloaf well, pressing it to compact.
Place breadcrumbs on the parchment paper, and roll the meatloaf over it to cover it completely.
Transfer the meatloaf with the parchment paper onto a baking sheet and bake in a preheated static oven at 356°F for about 40 minutes, adjusting the time according to your oven for perfect cooking. Alternatively, it can be cooked in a pan or pot, after browning it with a little oil, you can add a little wine or water and let it cook over low heat with a lid for about 25 minutes, letting the liquids dry completely at the end of cooking.
Remove from oven and slice after a few minutes of rest, excellent both hot and cold.
It can be sliced a few minutes after being taken out of the oven and served immediately, also excellent reheated, or cold, it keeps for 3 days in the fridge, but it can also be frozen.
