Stuffed meatloaf baked with spinach quick and easy recipe
Stuffed meatloaf baked with spinach: I used several ingredients but I tried not to overdo the quantities. It is definitely a single dish, I really like it! On the site you will also find the classic meatloaf and the one stuffed with green beans.
Preparation time: 10 minutes Cooking: 35 minutes Execution: easy
Ingredients for 3 people
- 300 gr. of ground beef
- 1 egg
- 3 slices of sliced bread
- a bit of milk
- grated Parmesan cheese
- extra virgin olive oil
for the stuffing:
- 2 slices of mortadella
- a few slices of smoked cheese
- 1 scrambled egg
- butter and extra virgin olive oil
How to make baked stuffed meatloaf with spinach
The first thing to do is to cook the spinach, I used the frozen ones in cubes, 4-5 are enough. Cook them in abundant salted water for a few minutes after boiling, drain and squeeze them as much as possible (it is important otherwise the meatloaf will open during cooking). Set the spinach aside to cool.
In a large container put the meat, 2 tablespoons of grated cheese, a pinch of salt, pepper, 1 egg and the slices of toast previously soaked in milk and squeezed.
Mix the ingredients well with your hands so that they integrate perfectly, roll out the mixture on a sheet of aluminum paper, give it an oval or rectangular shape. Begin to arrange the ingredients of the filling starting from the mortadella, I only put two slices to prevent it from becoming excessively caloric, the ingredients in fact are many but the quantities reduced to the indispensable. Then a few slices of smoked cheese
then the spinach and an egg (I made an omelette with very little oil and scrambled it.
With the help of aluminum foil I wrapped the meatloaf, I closed the flaps well, be careful not to leave holes! Then I sprinkled some breadcrumbs on it,
I placed the meatloaf in an oiled pan (always helping you with aluminum foil, the meatloaf in fact could break otherwise when moving) and on the surface add some butter flakes.
Cook for half an hour, using a sheet of aluminum foil to cover the meatloaf if it is immediately too golden on the outside. Remove from the oven and wait a few minutes before cutting so that the slices are more compact. AND GOOD APPETITE!
WINE PAIRING: Verdicchio of the Castles of Jesi.
In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org
Stuffed meatloaf baked with spinach
Enjoy your meal!