Il Cucinologo
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Stuffed Meatloaf in Sauce

17/11/2023

The stuffed meatloaf in sauce is a hearty and flavorful dish. Here is the recipe to prepare this delight of traditional Italian cuisine.

Ingredients

For the meatloaf:

  • 600 g ground meat (veal and pork mix)
  • 100 g stale bread
  • Milk, as needed to soften the bread
  • 50 g grated Parmesan cheese
  • 2 eggs
  • Salt and pepper to taste
  • Nutmeg to taste
  • Chopped parsley, to taste

For the filling:

  • 100 g sliced cooked ham
  • 100 g scamorza or mozzarella, sliced
  • Hard-boiled eggs, as needed (2-3 eggs)

For the sauce:

  • 500 ml tomato passata
  • 1 small chopped onion
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Fresh basil

Preparation

  1. Start by placing the stale bread in a bowl and softening it with some milk. Let it rest until softened, then squeeze it well.

  2. In a large bowl, mix the ground meat with the squeezed bread, Parmesan, eggs, salt, pepper, nutmeg, and chopped parsley. Work all the ingredients until you obtain a homogeneous mixture.

  3. Spread the meat mixture on a sheet of parchment paper forming a rectangle. Arrange the slices of cooked ham on top, then the slices of scamorza or mozzarella, and finally the hard-boiled eggs arranged in a row.

  4. Using the parchment paper, gently roll the meatloaf into a cylindrical shape and seal the ends well.

  5. In a large saucepan, sauté the chopped onion with the extra virgin olive oil. Add the meatloaf and brown on all sides.

  6. Add the tomato passata, adjust the salt, and cook covered over low heat for about 1 hour and a half, turning the meatloaf occasionally.

  7. At the end of cooking, remove the meatloaf and let it rest for a few minutes before slicing it. Meanwhile, add the fresh basil to the sauce and stir.

  8. Serve the slices of meatloaf with plenty of sauce and, if desired, a sprinkle of Parmesan.

Trivia

The meatloaf, just like its miniature version - the meatballs -, is a dish that lends itself to numerous regional and family variations. In some versions it can be enriched with pine nuts and raisins, or with chopped spinach, which add an extra touch of flavor. In northern Italy it is sometimes baked instead of in sauce, but cooking in sauce makes it particularly tender and tasty.