Description
This Italian Stuffed Meatloaf combines classic flavors with a gourmet twist, featuring a rich mixture of beef and pork, filled with cheese and greens, baked to juicy perfection. Served alongside seasoned roasted potatoes and carrots, it makes for a hearty and comforting meal perfect for family dinners or special occasions.
Ingredients
Units
Scale
Meat Mixture
- 1 pound ground beef (80% lean)
- 1/2 pound ground pork
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons bread crumbs
- 1-2 cloves garlic (minced)
- 1 tablespoon fresh parsley (minced)
- 1/2 teaspoon salt
- 1-2 dashes black or white pepper
- 3-4 tablespoons milk
Cheese and Greens Filling
- 9 slices cheese (fontina, Gruyère, firm mozzarella, or scamorza) or 1 - 1 1/2 cups shredded cheese
- 1-2 cups greens (arugula, spinach, kale, or dandelion greens), chopped
Potatoes and Carrots
- 5 medium potatoes (russet or Yukon Gold), cubed
- 2-3 large carrots, sliced
- 1 teaspoon dried oregano
- 1/2-1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt (or more to taste)
- 3-4 tablespoons olive oil
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) and grease a 9-inch (23cm) loaf pan or a large baking dish. If making potatoes and carrots, prepare a larger dish.
- Prepare the meat mixture: In a large mixing bowl, gently combine the ground beef, pork, egg, Parmesan cheese, bread crumbs, minced garlic, parsley, salt, and pepper. Do not over-mix to keep the mixture tender. Slowly add the milk until the mixture is just combined and slightly sticky.
- Form the meatloaf: Place the meat mixture on a large sheet of parchment paper and pat into a rectangle about ¼ inch thick. Layer cheese slices or shredded cheese evenly over the meat, then sprinkle chopped greens on top.
- Roll the meatloaf: Using the parchment paper, carefully roll the meat layer starting from the short end, shaping it into a tight loaf. Transfer the rolled meatloaf into the prepared loaf pan or baking dish. If including potatoes, prepare them in the next step.
- Prepare potatoes and carrots: In a large bowl, toss the cubed potatoes and sliced carrots with oregano, rosemary, salt, and olive oil until evenly coated. Spread them around the meatloaf in the baking dish.
- Bake: Place in the oven and bake for approximately 45-60 minutes, or until the internal temperature reaches 160°F (70°C). Remove from oven and let rest for 5-10 minutes before slicing and serving.
Notes
- A meatloaf is fully cooked when the internal temperature reads 160°F (70°C).
- Can be prepared ahead of time and refrigerated overnight before baking.
- Unbaked meatloaf can be frozen for up to 6 months; thaw in the fridge before baking.
- Store leftovers in plastic wrap or foil in the fridge for 3-4 days, or freeze for up to 6 months.
- This dish pairs well with a simple green salad or additional roasted vegetables.
Nutrition
- Serving Size: 1 slice (~1/8 of loaf)
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
