Stuffed Meatloaf with Spinach and Eggs

The spinach and egg stuffed meatloaf is a hearty and tasty dish, perfect for a family dinner. Here’s the recipe, with an all-Italian touch:

Ingredients

• 800g ground meat (beef or a beef-pork mix)
• 1 bunch fresh spinach (about 300g) or frozen spinach
• 2 hard-boiled eggs
• 1 raw egg
• 50g grated Parmesan
• 50g breadcrumbs
• 1 garlic clove
• Nutmeg to taste
• Salt and pepper to taste
• Extra virgin olive oil
• Butter to taste

Preparation

1. Start by preparing the spinach: if using fresh spinach, wash them well and cook in a pan with a drizzle of oil and the whole garlic clove. If you prefer frozen spinach, follow the manufacturer’s instructions for cooking. Once cooked, squeeze out excess water and roughly chop.
2. In a large bowl, mix the ground meat with the raw egg, Parmesan, breadcrumbs, salt, pepper, and a grating of nutmeg. Work the mixture until homogeneous.
3. Spread the meat mixture on a sheet of parchment paper, shaping it into a rectangle about 2 cm thick.
4. Distribute the cooked spinach over the meat, leaving a margin along the edges, then place the hard-boiled eggs in the center, lengthwise.
5. Using the parchment paper, gently roll the meat mixture around the spinach and egg filling, sealing the edges well to keep the filling inside during cooking.
6. Transfer the meatloaf, still on the parchment paper, to a baking dish. Brush the surface with a little oil and add a few pats of butter to enrich the flavor.
7. Bake in a preheated oven at 180 °C for about 1 hour, checking occasionally, until golden and cooked through.
8. Once cooked, let the meatloaf rest for a few minutes before slicing and serving.

Interesting Facts

The meatloaf is a traditional recipe in many regions of Italy and can be stuffed in various ways. The spinach and hard-boiled egg version is a classic, often found on Sunday tables or during holidays. Also, if you have leftovers, it’s great the next day, perhaps sliced and paired with a fresh salad.