My meatloaf with potatoes and Tropea onions is a tasty and easy-to-make main dish, perfect for a Sunday lunch or a family dinner. This recipe combines the softness of ground meat with the delicately sweet flavor of Tropea onions, enhanced by a side of crispy roasted potatoes.
Perfect for those looking for a complete, simple yet flavorful dish, 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. Discover how to make it right away! (If you don’t like onions, you can omit them!).
It’s always a feast at my house when I prepare it, and it’s devoured in no time!
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Winter
Ingredients
- 1.5 lbs mixed ground meat (beef/pork)
- 2 eggs
- 1 teaspoon salt
- 3.5 oz grated Grana Padano
- 1 cup breadcrumbs
- as needed parsley
- 1 clove garlic (minced)
- 1 tablespoon extra virgin olive oil
- 1 grind black peppercorns
- slices cheese
- cubes cooked ham (or sliced ham / mortadella)
- 2.2 lbs potatoes
- 1 Tropea red onion
- as needed oil
- as needed salt
- as needed oregano
Tools
- Baking Pan
Steps
Prepare the meatloaf with potatoes!
Start by mixing the mixed ground meat with two eggs, a teaspoon of salt, a generous amount of chopped parsley, and a grind of black peppercorns in a large bowl.
If you like, add a finely minced clove of garlic, breadcrumbs, and grated Grana Padano.
Add a tablespoon of extra virgin olive oil and work the mixture until smooth and well combined, first using a spatula and then mixing with damp 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 cubes of cooked ham (or sliced ham or mortadella). Carefully roll the rectangle on itself (from the longer side), using the parchment paper to help, and seal the ends well to prevent the filling from spilling out during cooking.
Now prepare the potatoes. Peel and cut them into chunks. Thinly slice a Tropea onion. In a baking dish, mix the potatoes and onion with a drizzle of extra virgin olive oil, salt, and oregano to taste. Evenly distribute the potatoes around the meatloaf placed in the center of the dish. Brush the meatloaf with some extra virgin olive oil to achieve a golden crust during baking.
Bake everything in a preheated static oven at 428°F for about 35-40 minutes, until the meatloaf is well browned and the potatoes are cooked.
Tasty, cheesy, and “too delicious”! Enjoy your meal!
Storing the Meatloaf
The stuffed meatloaf and roasted potatoes can be stored well in the refrigerator for a couple of days in an airtight container. Reheat them in the oven or microwave for a few minutes to make them hot and tasty as freshly 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 for the meatloaf?Of course! You can use only beef for a lighter taste, but mixed meat (beef and pork) gives the meatloaf more 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 golden onions. The taste will be slightly different but still delicious.
How can I tell if the meatloaf is cooked?The meatloaf is ready when the liquid that comes out is clear, not pink. You can also insert a skewer in the center and check the internal temperature, which should be about 160-167°F.
