The meatloaf is a tasty, soft, and flavorful main course. It’s a dinner saver because, when paired with a side of vegetables, it can be considered a complete meal.
A winter dish that warms our palate. I always try to eat healthy, which doesn’t mean I am vegetarian. I certainly prefer dishes with vegetables, but I also cook meat and fish. The important thing is the quality of the products, which I always choose with great care, ensuring their origin and freshness.
I’m certainly not someone who does grocery shopping once a week. I have my trusted stores and buy only when needed.
Meatloaf is loved by both adults and children, and you can get creative in its preparation.
You might also be interested in the Vegetable Roll
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for preparing the meatloaf
- 1.1 lbs ground veal
- 4 cups potatoes
- 3 eggs
- 1 cup grated Parmesan cheese
- 4.2 oz Brie cheese
- to taste salt
- to taste parsley
- 2 cloves garlic
- 1 glass white wine
Tools
- 1 Potato masher
- 1 Bowl
- 1 Food processor
- 1 Steamer
- 1 Pan
- Aluminum foil
Steps
Let’s start by peeling the potatoes and cutting them into pieces. Steam them.
Once cooked, let them cool. Meanwhile, in a bowl, combine the ground meat, eggs, Parmesan cheese, and salt, and add the cooled potatoes, mashed with the potato masher, and chopped parsley.
Mix and spread half of the mixture in a baking dish previously greased with extra virgin olive oil and 2 garlic cloves. Create a groove in the center and add the Brie cut into pieces, then cover everything with the remaining mixture. Sprinkle with breadcrumbs and bake at 350°F for 30 minutes, covering with aluminum foil, which is essential to prevent it from drying out. Halfway through cooking, add a glass of white wine and cook until golden. Remove the aluminum foil for the last 10 minutes to brown it on the surface.
It is preferable to consume the meatloaf as soon as it’s ready; otherwise, it risks drying out.
It is preferable to consume the meatloaf as soon as it’s ready; otherwise, it risks drying out.
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