Stuffed meatloaf

Eat it warm or cold, good recipe to prepare in advance so that you need just to slice it and serve.

Recipe (x4/6)

Meatloaf:

500gr pork mince

150gr grated Parmigiano Reggiano

3 slice white bread softened with milk crust included

One egg

Garlic and parsley to taste

Breadcrumbs

No salt or pepper the stuffing is salty enough

Stuffing:

Parma Ham slices

Cheese slices (this time Edam)

2 boiled eggs

Work in a bowl the mince, parsley, garlic, parmigiano and the bread squeezed from excess milk until well mixed. That’s very important, everything must be well incorporated. Add one whole egg (will be very moist) then add some breadcrumbs so to get a good workable mixture, you need to be able to lift it from the bowl and put it on a surface (baking paper) without crumbling (not too dry not too moist, you’ll know). Then you can stuff it with anything really.

 

Now roll it in the baking paper, that’s fun ;)  (no oil the mince and ham have enough fat) and transfer on a fresh piece of paper.

Bake for 1h 30min/2h @ 180

 

After 1h open carefully the parcel and try to recover the juices and keep them aside.

They will be warmed up with some white wine and reduced before pour it on the final ready slices.

You can now continue to cook the loaf open turning it regularly to get a nice crust

Slice it and

 

Enjoy