Stuffed meatloaf

Exploring taste: meatloaf stuffed with spinach and cheese

In the vast world of classic recipes, meatloaf is a dish that evokes a sense of familiarity and comfort. The flat passepartout manages to bring a smile to everyone at the table.

Calling it the perfect dish is undoubtedly a perfect description, because thanks to this preparation you can dig deep into the freezer, eliminate the leftovers and indulge your imagination. What happens when we take this timeless classic and elevate it to a new dimension of flavor and satisfaction? Meatloaf stuffed with spinach and cheese is born, a culinary masterpiece that combines tradition with creativity in a combination of irresistible flavors. On this gastronomic journey, we will explore the preparation of this delight step by step, from the finely chopped meat to the stringy heart of the cheese and the nutritious spinach.

We will reveal the secrets of a recipe that transforms the humble meatloaf into an extraordinary creation, ready to conquer the palate of anyone who loves an explosion of flavor in every bite.

The quick and easy meatloaf recipe

Hot or cold. In winter or summer. Cut thin or thick. Single dish or appetizer.

Stuffed meatloaf represents the recipe capable of saving us in every circumstance. While on the one hand it lends itself to multiple preparations, it is equally true that the selection of ingredients must be accurate, so as to avoid a jumble of flavors and create a common thread between aroma and taste.

The ingredient that cannot be missing is minced or minced meat: the choice between lean or mixed depends on the other products that accompany the creation of the recipe.

Meatloaf ingredients

• 500 g of minced beef
• a small piece of liver, or roast, if available
• 180 g of boiled spinach
• 80 g thinly sliced ​​sweet provola cheese (or other sliced ​​cheese that melts)
• 5 eggs
• salt and black pepper to taste

Stuffed meatloaf procedure

Start with the eggs: boil them and then shell them. Place the spinach on the heat and boil them, then leave to cool after removing the excess water.

In the meantime, dedicate yourself to preparing the meat. In a large baking dish, add the cuts of meat, the chopped eggs, a pinch of salt and pepper. Mix by hand until the mixture is smooth.

Take a sheet of baking paper, wet it and squeeze it to make it softer and easier to handle. Place the mixture with the meat on the sheet and cover with another sheet, taking care not to go beyond the edges.

Using a rolling pin, reach a thickness of about one and a half centimeters. Remove the top sheet of baking paper and add the boiled spinach and the thinly sliced ​​sweet provola cheese, you will have to create a layer like for lasagna.

Roll up with baking paper, being careful not to break the meatloaf. Place the mixture in a plum cake mold and bake at 200° for 30 minutes.

Subsequently, remove from the oven, remove the baking paper and put back in the oven for another 10 minutes, so as to add a crunchy touch to your dish. Cut as you prefer and... bring to the table!

The meatloaf is ready to eat!