Italian Stuffed Meatloaf
Italian Stuffed Meatloaf is a delicious dish filled with greens and gooey cheese, perfect for family dinners.
Equipment
- Loaf Pan
- baking dish
- mixing bowl
- parchment paper
Ingredients
Meatloaf
- 1 pound ground beef (80% lean)
- ½ pound ground pork
- 1 large egg
- ¼ cup freshly grated parmesan cheese
- 3 tablespoons bread crumbs
- 1-2 cloves garlic (minced)
- 1 tablespoon fresh parsley (minced)
- ½ teaspoon salt
- 1-2 dashes black or white pepper
- 3-4 tablespoons milk I used 3 tablespoons
- 9 slices cheese (fontina, Gruyere, firm mozzarella or scamorza) or 1 - 1 ½ cups shredded
- 1-2 cups greens (arugula, spinach, kale or dandelion greens) chopped
Potatoes
- 5 medium potatoes
- 2-3 large carrots
- 1 teaspoon oregano
- ½-1 teaspoon chopped rosemary
- ½ teaspoon salt or more to taste
- 3-4 tablespoons olive oil
Instructions
Meatloaf Preparation
- Pre-heat the oven to 350F (180C). Grease a 9 inch (23cm) loaf pan or a large baking dish if making potatoes & carrots also.
- In a large mixing bowl gently mix together the beef, pork, egg, parmesan cheese, bread crumbs, minced garlic, parsley, salt and pepper, do not over mix. Slowly add the milk to form a compact meat mixture.
- Place the mixture on a large sheet of parchment paper and pat into a rectangle about ¼ inch thick, top with the cheese slices or shredded cheese and the chopped greens on top.
- With the help of the parchment paper roll the meat loaf up starting at the short end, use a spatula if needed to help roll the loaf. Place the loaf in the prepared loaf pan or baking dish. Add the potatoes if making.
- Bake for approximately 45-60 minutes in a pre heated oven. Let sit 5-10 minutes before slicing.
Potatoes Preparation
- In a large bowl toss together the cubed potatoes, carrots, spices and olive oil.
Notes
A meatloaf is done when the internal temperature reads 160F/70C. You can make the meatloaf ahead of time, prepare it then place in the loaf pan or baking dish, cover in plastic wrap or foil and refrigerate the day before. Remove from the fridge and bake. If making potatoes also I would add those just before baking. Unbaked meatloaf can also be frozen for up to 6 months, thaw in the fridge and bake. Store any leftover meatloaf in plastic wrap or foil in the refrigerator. It will last up to 3-4 days in the fridge. Bring to room temperature and serve. It makes a delicious sandwich also. Wrap the completely cooled baked meatloaf in plastic wrap or foil, then place in a freezer safe bag or container. It will keep for up to 6 months in the freezer. Thaw overnight in the fridge.
Nutrition
Serving: 1sliceCalories: 445kcalCarbohydrates: 6gProtein: 27gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 122mgSodium: 676mgPotassium: 365mgFiber: 1gSugar: 2gVitamin A: 3484IUVitamin C: 2mgCalcium: 393mgIron: 2mg
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