Spinach and Provola Stuffed Meatloaf

17/11/2023

The spinach and provola stuffed meatloaf is a rich and tasty dish that encapsulates the flavors of traditional Italian cuisine. Here’s how to prepare it.

Ingredients

500 g ground meat (you can use beef, pork or a mix)
100 g stale bread
120 ml milk
2 eggs
50 g grated Parmesan
Salt and pepper to taste
Nutmeg to taste
200 g cleaned spinach
150 g smoked provola (or scamorza)
Breadcrumbs to taste
Extra-virgin olive oil to taste
Garlic (optional)

Preparation

Start by soaking the stale bread in the milk until it softens completely.
While the bread is soaking, cook the spinach in a pan with a drizzle of oil and a clove of garlic until wilted. You can add a pinch of salt. Once cooked, squeeze out excess water and roughly chop them.
Squeeze the stale bread well to remove excess milk and place it in a large bowl. Add the ground meat, eggs, grated cheese, a pinch of salt, pepper and grated nutmeg.
Knead all the ingredients by hand until you obtain a homogeneous and workable mixture. If necessary, add a little breadcrumbs to reach the desired consistency.
Spread the meat mixture on a sheet of parchment paper to form a rectangle about 1.5 cm thick.
Evenly distribute the chopped spinach over the meat rectangle, leaving a 2 cm border all around. Add the smoked provola, cut into slices or cubes, on top of the spinach.
Using the parchment paper, gently roll the meatloaf onto itself, sealing the ends well and shaping it evenly.
Transfer the meatloaf to a baking tray lined with parchment paper, drizzle with a little oil and sprinkle with breadcrumbs. Bake in a preheated oven at 180 °C for about 45-60 minutes, until golden and fully cooked inside.
Let the meatloaf rest for a few minutes before slicing and serving.

Interesting Facts

The meatloaf is a typical dish of Italian home cooking tradition. It can vary in shapes and fillings, embracing the richness of regional ingredients. In this version, spinach and smoked provola pair together to create a combination of enveloping and comforting flavors, typical of Italian cuisine.