Ingredients for the Recipe
For the Dough:
- Mixed Minced Meat (Beef and Pork): 500 grams
- Eggs: 4
- Stale Breadcrumbs: 100 grams
- Sea Salt: as needed
- Parsley: 1 tuft
- Garlic: 1/2 clove
- Extra Virgin Olive Oil: as needed
- Salt: as needed
For the Filling:
- Cooked Ham: 150 grams
- Sliced Smoked Provola Cheese: 150 grams
For the Outer Layer:
- Potatoes: 800 grams
- Rosemary: some twigs
- Extra Virgin Olive Oil: as needed
- Salt: as needed
- Pepper: as needed
Baked meatloaf is a staple of Italian cuisine, often served on festive occasions and Sundays.
This beloved dish combines mixed minced beef and pork with breadcrumbs, cheese, eggs, garlic, and parsley to create a flavorful dough.
It’s made even more delightful with a hearty filling and is commonly served with baked potatoes. Enjoy it hot or at room temperature for a satisfying meal.
This versatile “empty-the-fridge” recipe is simple to make and can be adapted using common household ingredients.
For fillings, opt for soft or semi-hard cheeses that don’t release too much moisture during cooking, preserving the meatloaf’s perfect crust.
For best cooking results, it is advisable to bake the meatloaf wrapped in parchment paper.
This method ensures even heat distribution, prevents the surface from cracking, and helps maintain moisture, resulting in a tender and juicy meatloaf.
Following these simple steps will guide you to create a perfectly soft stuffed meatloaf in the oven.
How to Prepare Meatloaf in the Oven
Step 1: Combine two types of minced meat in a large bowl.
Step 2: Add stale breadcrumbs.
Step 3: Incorporate eggs and a pinch of salt.
Step 4: Add finely chopped garlic and parsley, then drizzle with olive oil.
Step 5: Mix in grated cheese.
Step 6: Use a fork to blend the ingredients thoroughly.
Step 7: Knead the mixture to achieve a uniform consistency.
Step 8: Spread the meat mixture onto a sheet of parchment paper and shape into a rectangle about 1 cm thick.
Step 9: Layer thin slices of cooked ham over two-thirds of the meat surface.
Step 10: Place slices of stringy cheese on top, leaving a small margin at the edges.
Step 11: Using the parchment paper, roll the meat tightly into a cylinder.
Step 12: Mold the meatloaf with your hands to refine its shape and seal the ends.
Step 13: Transfer the meatloaf to a lightly oiled baking pan.
Step 14: Brush the meatloaf’s surface with oil.
Step 15: Bake at 200°C for 20 minutes, then add seasoned potatoes around the meatloaf and continue baking for another 40 minutes.
Step 16: Near the end of cooking, check if the meatloaf is soft and the meat juices are clear. If not, bake a few minutes longer.
Step 17: Remove the meatloaf from the oven, let it rest for a few minutes, then slice and serve with the potatoes.
Advice and Storage for Meatloaf
Cooking Advice: To prevent your meatloaf from drying out or splitting during cooking, cover it with parchment paper for the initial baking phase.
If the meatloaf does split, you can repair it by inserting slices of scamorza cheese into the opening about 5 minutes before the end of cooking, then return it to the oven to melt the cheese and seal the crack.
If the meatloaf ends up too dry, enhance its moisture and flavor by serving it with sauces.
Storage Tips: Store meatloaf in the refrigerator within an airtight container for up to 2 days.
You can also freeze the meatloaf, either before or after cooking, provided that you use fresh ingredients. When ready to eat, slice and reheat the meatloaf in an oven at 180°C (356°F) for 5-10 minutes or until the filling softens and the meatloaf is heated through.
These tips ensure your meatloaf remains delicious, moist, and enjoyable, whether served immediately or stored for later use.
