Stuffed meatloaf
Presentation
Baked stuffed meatloaf is a recipe rich in flavor but also very simple to prepare, which is also why in Italy this dish is usually eaten during holiday or Sunday lunches or dinners. Also very versatile in the choice of ingredients, especially the filling which in this case we offer with ham, provola, spinach and hard-boiled eggs.Ingredients:
- 900 grams of minced beef
- 100 grams of grated parmesan
- 1 raw egg
- 8 grams of salt
- 100 ml of white wine
- 4 tablespoons of breadcrumbs
- black pepper to taste
- 200 grams of cooked ham
- 150 grams of provola
- 400 grams of spinach
- 3 boiled eggs
- a few sprigs of rosemary
Preparation:
In a large bowl, 1 the minced meat, parmesan and salt. Start mixing the ingredients with your hands and after about thirty seconds 2 add the white wine a little at a time, mix again and then 3 do the same with the breadcrumbs.
4 Finally add the egg and pepper, mix the whole mixture well and 5 spread it on a sheet of baking paper forming a rectangle approximately 40cmx25cm. 6 Now distribute the cooked ham on the surface of the meatloaf, leaving only 2-3 cm of the edge free.
Do the same with the provola cheese slices 7 and the spinach and align the hard-boiled eggs in the center. At this point 8 roll the meatloaf around the eggs using the baking paper. Seal the meatloaf well at the bottom and sides and, before removing it from the paper, place it in a non-stick pan. Remove the baking paper 9 and place the bacon slices slightly overlapping on top of the meatloaf, they will keep it soft during cooking and add additional flavour. Finally, add a few sprigs of rosemary and bake for 45 minutes at 190°C in a static oven. Once cooked, cut it into slices and serve it with the side dish you prefer.
Advise
- Don't mix everything straight away : especially the wine and breadcrumbs, add them a little at a time so you avoid getting a mixture that is too wet or too dry.
- Don't cut it straight away : Once it's out of the oven, wait a few minutes, so you'll be able to cut nice slices without the risk of breaking.
- If you don't have a non-stick pan : simply add a sheet of baking paper to the bottom.
- If you don't have bacon : sprinkle the meatloaf with olive oil before baking and check during cooking that it doesn't dry out too much.
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