Stuffed Meatloaf with Speck Alto Adige PGI
Oven-baked meatloaf with Speck Alto Adige PGI, melted cheese and crunchy walnuts
Dish: Main course
Difficulty: Easy
Preparation time: 25 min
Rest time: 5 min
Cooking time: 50 min
A recipe by: Julia Morat
Ingredients
Serves for
1
stuffed Meatloaf
Ingredients
- 550 Grams mixed minced meat
- 20 Grams grated Parmesan
- 1 Teaspoon salt
- 50 Grams breadcrumbs
- 1 tablespoon chopped parsley
- 1 egg
- 150 Grams Speck Alto Adige PGI (sliced)
- 150 Grams flavoursome melting cheese (diced)
- 30 Grams chopped walnuts
- olive oil to taste
Stuffed Meatloaf with Speck Alto Adige PGI
Total time 80 min
- To prepare the stuffed meatloaf with Speck Alto Adige PGI, preheat the oven to 190°C (fan).
- Place the minced meat in a bowl. Add the grated cheese, salt, 40 g of breadcrumbs, the parsley and the egg. Mix everything together with a fork or your hands.
- Prepare a sheet of baking paper, sprinkle it with a little breadcrumbs and transfer the meat mixture onto it. Dust with more breadcrumbs and cover with another sheet of baking paper. Roll it out with a rolling pin until you obtain a rectangle about 5 mm thick. Lay the slices of Speck Alto Adige PGI over the entire surface, leaving about 2 cm free along the edges, then add the diced cheese and chopped walnuts.
- Gently roll up the meatloaf using the baking paper and seal the ends with the meat so that the cheese does not leak out while cooking.
- Sprinkle with a little breadcrumbs, drizzle with extra-virgin olive oil and wrap the meatloaf in the baking paper, sealing the ends well.
- Transfer to an oven dish and bake at 190°C for about 35 minutes.
- After the first 35 minutes of cooking, open the baking paper and bake again for a further 10–15 minutes, until the meatloaf is golden. Remove your stuffed meatloaf with Speck Alto Adige PGI from the oven, leave it to rest for 5 minutes, garnish with a few chopped walnuts, then slice and serve.
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