Italian Stuffed Meatloaf Recipe





This is not your ordinary meatloaf. Meat, Italian Capicola, Escarole or Spinach, Boiled Egg and Mozzarella cheese are all stuffed inside this rolled ground beef. It's truly a gourmet version of any kind of meatloaf. There are many versions online. I never made it with egg before until a friend Michael Guttuso made a Sicilian style meatloaf online and posted it on facebook intrigued me to make this. I tweaked that recipe into the ingredients my family loves. Really for me this is a large stuffed meatball meatloaf. In our family we are use to putting boiled egg in our lasagna so it was a no brainer we would love this version 

this is the best out of all meatloaf styles! I did step by step instructions it's really easy so give this a try!




4 to 5 Boiled eggs or enough to place across the size of your meat mixture spread out
1 10 ounce bag or frozen spinach sauteed in olive oil or boiled escarole drained seasoned with salt, pepper and fresh garlic 1 minced clove
Grated Romano cheese
Slices of thick Hot Capicola or Sweet (or use prosciutto, sopressata) around 6 to 7 slices
Slices of thick mozzarella or provolone 
Ground Round Beef or Chuck ( as much for your family size) four people needs 1 1/2 pounds
4 slices of day old bread crusts off soaked in water then water squeezed out of the bread
1/2 cup Italian style breadcrumbs
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh parsley
Salt pepper to taste
2 large eggs
12 ounce can of tomato sauce

Optional: sliced mushrooms and sliced bell peppers
Tools needed to roll out:
Wax paper or plastic wrap
Oil sprayed Pan to bake in fitting the size of your meatloaf 
( I use a 2 1/2 inch deep 13x 9 non stick porcelain dish)

Garnish:
Granulated Garlic
Parsley
Grated Cheese



Mix the ground beef, eggs, squeezed bread, 2 eggs, bread crumbs, 1/2 cup grated cheese, salt, pepper to taste, garlic and parsley in a large mixing bowl.

Spread this out into 2 inch thick square or circle onto wax paper or plastic wrap.






 First spread the sauteed spinach or escarole in the center middle end to end. Then the ham of choice, cheese, eggs on top. I sprinkle it all with grated cheese, parsley and granulated garlic for more flavor.




Using the wax paper roll sealing sides and having seam down until you cover all open spots. Carefully put into a prepared baking dish seam side down. If using vegetables place around the meat.









Pour sauce on top around 1/2 cup sprinkle with more grated cheese and fresh parsley or dried. Bake at 350 degree hot oven until browned around 1 hour depending on how thick and big this is. Use more sauce if started to dry out while baking.



3 comments:

  1. Great idea with mince met which is something boring but surely not prepared this way.

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  2. Great recipe! I make meatloaf with hard boiled eggs and prosciutto and cheese as well, but this is a little bit different and truly Italian. Saving it for later use!:)

    ReplyDelete
  3. Claudia My mom used to make a similar stuffed meatloaf, less the hot cappi. I'm definitely going to try your recipe!

    ReplyDelete

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