Meatloaf stuffed with spinach and caciocavallo

Name: Meatloaf stuffed with spinach and caciocavallo
Prep time: 70 min
Cook time: 50 min
Total time: 120 min
Yield: 6
Ingredients: Beef ground 1.5 lbs; Pork ground 0.9 lb; Eggs 1; Grana Padano PDO cheese (to grate) 7.1 oz; Bread crumb 1 ½ cup; Parsley 1 bunch; Fine salt to taste; Black pepper to taste; Nutmeg (to grate) to taste; Mustard 2 tsp; Caciocavallo cheese 6.3 oz; Spinach 17 cups; Garlic 1 clove; Breadcrumbs 1.3 tbsp; Fine salt to taste; Extra virgin olive oil to taste; Eggs 5; Potatoes new 2.2 lbs; Rosemary 1 sprig; Sage 1 sprig; Bay leaves 1 leaf; Thyme 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

1307.5

Calories per serving

Energy Kcal 1307.5
Carbohydrates g 68.5
of which sugars g 6.5
Protein g 112.3
Fats g 64.9
of which saturated fat g 28.8
Fiber g 598.2
Cholesterol mg 8
Sodium mg 1208.7

Difficulty: Easy
Prep time: 1 h 10 min
Cook time: 50 min
Serving: 6 persone
Cost: Average

PRESENTATION

The meatloaf stuffed with spinach and caciocavallo is a variant of the classic meatloaf. There are a thousand and more ways to reinvent this recipe, so we decided to offer you a version with a delicious heart of spinach, boiled eggs, and melted caciocavallo cheese. A truly original way to stuff it and bring a different preparation to the table than usual! We chose to accompany this main course with roasted potatoes, a side dish that always pleases everyone. This time we chose baby potatoes, but if you can't find them, you can also use regular potatoes by cutting them into rather large wedges! Many aromatic herbs will give the dish a really unique aroma, and thanks to this recipe, we can guarantee that Sunday lunch will be a real success!

Here are other variations of stuffed meatloaf to try:

Meatloaf with a heart of smoked cheese
Meatloaf in a loaf
Meatloaf with vegetables and cheese
Eggplant meatloaf
Meatloaf with speck and potatoes

INGREDIENTS

1307.5

Calories per serving

Ingredients for the meatloaf: Beef 1.5 lbs (650 g) - ground; Pork 0.9 lb (400 g) - ground; Eggs 1; Grana Padano PDO cheese 7.1 oz (200 g) - (to grate); Bread 1 ½ cup (100 g) - crumb; Parsley 1 bunch; Fine salt to taste; Black pepper to taste; Nutmeg to taste - (to grate); Mustard 2 tsp (10 g)

for the stuffing: Caciocavallo cheese 6.3 oz (180 g); Spinach 17 cups (500 g); Garlic 1 clove; Breadcrumbs 1.3 tbsp (10 g); Fine salt to taste; Extra virgin olive oil to taste; Eggs 5

for the side dish: Potatoes 2.2 lbs (1 kg) - new; Rosemary 1 sprig; Sage 1 sprig; Bay leaves 1 leaf; Thyme 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Meatloaf stuffed with spinach and caciocavallo

To prepare the meatloaf stuffed with spinach and caciocavallo, start with the spinach: pour a drizzle of oil into a pan, add a garlic clove 1, and let it brown over low heat. Now add the spinach 2, a pinch of salt, and let them cook for about 5 minutes until wilted, then remove the garlic clove 3.

Transfer them to a colander to remove excess water 4 and let them cool. Meanwhile, prepare the eggs needed for the filling. Place them in a pot with cold water 5 and once boiling, let them cook for about 7 minutes, then cool them under running water 6 and set them aside.

Transfer the spinach to a cutting board, chop them coarsely 7, and place them in a bowl. Add the breadcrumbs 8 and mix well. Now take the caciocavallo cheese and cut it into thin slices 9.

Cut them in half 10. You can now start preparing the meatloaf mixture. Combine the two types of meat in a bowl and add the grated bread crumb 11. Add the chopped parsley and mustard 12.

Add salt, pepper 13, a pinch of nutmeg 14, and the grated Grana cheese 15.

Pour in the previously beaten egg 16 and start kneading vigorously with your hands 17. You should obtain a smooth and homogeneous mixture 18. Place it in the refrigerator to rest for 10 minutes.

Then lay out a sheet of plastic wrap on a surface and transfer the mixture onto it. Flatten it with your hands 19 and gradually spread it out until you get a rectangle 3/4 inch thick 20. Now place the spinach in the center and spread them out, leaving a bit of space from the edge 21.

Place the caciocavallo cheese on the spinach 22, leaving a space in the center to place the eggs 23. After placing the eggs inside, start rolling it up with the help of the plastic wrap 24.

Form a compact cylinder and tighten it well, using the plastic wrap 25. Transfer it to a tray 26 and let it rest for 15 minutes in the refrigerator. Meanwhile, prepare the side dish. Transfer the potatoes to a pot, cover with water 27 and bring to a boil. Let them cook for 5 minutes, then drain and let them cool slightly.

At this point, transfer the potatoes to a cutting board and cut them in half lengthwise 28. Gradually place them in a bowl, then season with salt, pepper 29, and oil. Add rosemary, sage, bay leaf, and thyme 30, mix well, and set aside.

On a baking tray lined with parchment paper, place the potatoes 31, spreading them out to leave a space in the center 32, where you'll place the meatloaf 33.

Brush the meatloaf with a little oil 34. Bake in a preheated static oven at 350°F for 40 minutes, then activate the grill mode and cook for another 10-12 minutes. Remove from the oven 35, wait a few minutes before slicing and serving it 36.

Storage

You can store the stuffed meatloaf in the refrigerator for a couple of days.

Tip

You can use other vegetables instead of spinach, such as grilled eggplant, zucchini, or Swiss chard.

Instead of caciocavallo, use another stringy cheese, like smoked cheese.

For the translation of some texts, artificial intelligence tools may have been used.