If you like meatloaf, then you’ll definitely love Italian stuffed meatloaf. If you aren’t usually keen on meatloaf, then Italian stuffed meatloaf might change your mind! I honestly cannot consider a plain meatloaf. While it’s tasty, especially served with a nice gravy, there is nothing as good as to cut a slice of meatloaf and watch the mozzarella melt onto your plate. I am not particularly fond of meat, I can go days without touching it, but I must admit this is something that I regularly make because I really like it. Try it for yourself, and let me know what do you think.
Ingredients for 4 portions:
500gr of minced beef
2 garlic cloves, pureed
100 gr of breadcrumbs
50 gr of grated parmesan
50 gr of grated pecorino
salt and pepper to taste
for the stuffing
150 gr of mozzarella
50 gr of cooked ham, cut into thin slices
50 gr of Milano salami, cut in thin slices
- To prepare you Italian stuffed meatloaf, start by putting the minced meat in a bowl. Add the eggs, the pureed garlic, the grated cheese, then season. Mix quickly, then stir in the breadcrumbs, until the meat comes off the side of the bowl.
- Preheat the oven to 180°C /gas mark 4. Line an oven tray with greaseproof paper. Spread the meat mixture on the lined tray, patting it down to create a rectangular “sheet” about 1/2 cm thick.
- To stuff your meatloaf, you have two options. The one I like to use is to concentrate all the stuffing in the centre. Start by lining centre of the meat sheet with the cooked ham, then cut the mozzarella into rough pieces, and spread it over the ham. Finally, cover it all with the sliced salami. With the help of the greaseproof paper, lift the sides of the meat and seal them, creating a cylinder. Make sure to properly seal all around, otherwise the mozzarella will leak out.
- The other method is to make a roulade, therefore spreading the filling over the whole meat sheet, in layers as described above, then rolling everything on itself, starting with one side and with the help of the greaseproof paper. make sure that the stuffing is completely covered by the meat, and the load if properly sealed.
- Put the meatloaf on the middle shelf of the oven, and bake for about 50 minutes.
- Serve your Italian stuffed meatloaf warm, with a side of potatoes and steamed vegetables.
You can store your leftover Italian stuffed meatloaf in the fridge, in an airtight container, for maximum 3 days.
It can be served cold, however, it tastes better warm. To reheat, you cut it in slices, put it in an oven dish, cover it with tomato sauce and parmesan, and bake it for 20 minutes in the oven at 200°C/ gas mark 6.