My meatloaf with potatoes and Tropea onions is a tasty and easy-to-prepare second course, ideal for a Sunday lunch or a family dinner. This recipe combines the tenderness of minced meat with the delicately sweet flavor of Tropea onions, enhanced by a side of crispy roasted potatoes.
Perfect for those looking for a complete dish, simple yet full of flavor, this baked meatloaf is a great alternative to classic meat recipes. The potatoes with Tropea onions absorb all the cooking aromas, making every bite irresistible.
If you’re looking for an idea for a flavorful stuffed meatloaf, this version will win you over with its simplicity and versatility. Prepare it, slice it, and let yourself be enveloped by its genuine taste. Find out how to make it now! (If you don’t like onions, you can omit them!).
At my house, it’s always a celebration when I prepare it, and they devour it in no time!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs mixed minced meat (beef/pork)
- 2 eggs
- 1 tsp salt
- 3/4 cup Grana Padano cheese, grated
- 1 cup breadcrumbs
- as needed parsley
- 1 clove garlic (minced)
- 1 tbsp extra virgin olive oil
- 1 pinch black peppercorns, ground
- slices cheese
- slices mortadella
- 2.2 lbs potatoes
- 1 Tropea red onion
- as needed oil
- as needed salt
- as needed oregano
Tools
- Baking Tray
Steps
Prepare the meatloaf with potatoes!
Start by mixing in a large bowl the mixed minced meat with two eggs, a teaspoon of salt, a generous amount of chopped parsley, and a pinch of ground black peppercorns.
Add a finely minced clove of garlic, if desired, the breadcrumbs, and the grated Grana Padano cheese.
Add a tablespoon of extra virgin olive oil and work the mixture until you get a homogenous and well-blended consistency. Use a spatula at first and then knead using wet hands.
Spread the mixture between two sheets of parchment paper, forming a rectangle about 9 x 13 inches and about half an inch thick. In the center of the rectangle, place slices of cheese of your choice (I used smoked scamorza and caciotta) and cover with slices of mortadella. Carefully roll the rectangle on itself (from the long side), using the parchment paper, and seal the ends well to prevent the filling from coming out during cooking.
Now prepare the potatoes. Peel them and cut them into chunks. Thinly slice a Tropea onion. In a baking tray, mix the potatoes and onion with a drizzle of extra virgin olive oil, salt, and oregano to taste. Distribute the potatoes evenly around the meatloaf positioned in the center of the tray. Brush the meatloaf with some extra virgin olive oil to achieve a golden crust during cooking.
Bake everything in a preheated static oven at 425°F for about 35-40 minutes, until the meatloaf is well browned and the potatoes are cooked.
Tasty, cheesy, and “super delicious”! Enjoy your meal!
Storage
The stuffed meatloaf and roasted potatoes keep well in the refrigerator for a couple of days, stored in an airtight container. Reheat them in the oven or microwave for a few minutes, so they are hot and tasty as if just made.
FAQ
Can I prepare the meatloaf in advance?
Yes, you can prepare the meatloaf up to the point of cooking, store it in the refrigerator for 12 hours, and cook it just before serving. This allows you to save time!
Can I use only beef?Sure! You can use only beef for a lighter flavor, but mixed meat (beef and pork) gives the meatloaf greater tenderness.
Can I substitute Tropea onions?
Tropea onions are particularly sweet, but if you can’t find them, you can substitute them with red or yellow onions. The flavor will be slightly different, but still delicious.
How do I know if the meatloaf is cooked?The meatloaf is ready when the liquid that comes out is clear and no longer pink. You can also insert a skewer in the center and check the internal temperature, which should be around 160-165°F.
