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Recipe Stuffed meatloaf, potatoes and artichokes – Italian Cuisine


  • 600 g of veal minced meat
  • 400 g freshly cleaned spinach
  • 300 g ground veal pulp
  • 100 g mortadella minced
  • 40 g Grana Padano Dop grated
  • 3 pcs eggs
  • 3 pcs slices of bread
  • sage
  • rosemary
  • laurel
  • milk
  • dry white wine
  • vegetable broth
  • fresh oregano
  • garlic

For the recipe of stuffed meatloaf, potatoes and artichokes, cook the spinach in a veiled pan of oil with 1 clove of garlic and a pinch of salt for about 15 minutes. Let them cool and squeeze them very well. If necessary, dab them with kitchen paper. Mix them with 1 egg, 20 g of parmesan and 1 tablespoon of breadcrumbs to obtain a creamy filling. Soak the sliced ​​bread in milk. Mix the ground meat
of veal and veal and mortadella with 2 eggs, the grana, a finely chopped marjoram and oregano, pepper and the soaked pancarré. Roll out the mixture between two sheets of baking paper using a rolling pin; remove the top sheet, spread the spinach filling on the meat and roll it up with the paper. Brown the meatloaf in a saucepan with 3-4 tablespoons of oil and 1 garlic woodpecker, rosemary, bay leaf and sage; after a few minutes sprinkle with 1 glass of wine, add 2 ladles of vegetable stock and cook for about 1 hour.
Turn off and let the meatloaf rest for about ten minutes before slicing it.
For the side dish: Peel the potatoes and cut them into cubes. Slice the artichokes. Cook all the vegetables in a pan with 3-4 tablespoons of oil, salt and pepper until they are golden brown: it will take about 20 minutes.
Serve the meatloaf in slices and the side completing with the sauce and a few marjoram leaves.

Vegetable meatloaf | Salt and pepper – Italian Cuisine


The vegetable meatloaf it is a great second to prepare if you have vegetarian guests or as an alternative to the classic meatloaf. There Salt & Pepper recipe it is very simple: no meat and no fish, only vegetables from the garden, cheese, breadcrumbs and eggs. The potato dough gives the meat loaf a dry and compact appearance, the vegetables and ricotta make it very tasty!

The vegetable meatloaf is a recipe that you can customize as you like, with seasonal vegetables or with the cheese you like best, or replace potatoes with chickpeas or bread with couscous. It is versatile, tasty and quick to prepare; you can also decide to serve it cold, as an appetizer to complete the menu of an important lunch or dinner or even as a rustic and substantial dish to take you on a trip out of town

All you have to do is test yourself at the stove to prepare the Vegetable meatloaf with salt & pepper! The challenge is easy and success is guaranteed: just follow the video and the steps of this recipe to get a perfect meatloaf, with a rustic effect, able to satisfy even the most demanding carnivorous diners! Wear the apron and try it now!

Preparation of meatloaf with vegetables

1) For the preparation of vegetable meatloaf start boiling the potatoes for 40 minutes in abundant boiling water. Monda the vegetables and reduce to cubes celery, carrot is zucchini. Rosola the spring onion with 4 tablespoons of oil; add the vegetables, room e cook for 20 minutes, then chop.

Meatloaf with sauce – Meatloaf recipe with sauce – Italian Cuisine


Put the bread in soaking in water to sponge.
Meanwhile boil the potato for about 35 minutes in boiling water.

Put in a large bowl the potato (peeled and crushed), the eggs, the squeezed bread, the Parmesan, the chopped basil, a pinch of salt and of course the meat.
Mix with your hands until you obtain a homogeneous mixture.

Prepare the filling by cutting the mozzarella into cubes: if it is very fresh, try to squeeze it a little, gently, with your hands, before using it, so that it does not lose too much serum during cooking.
Spread the dough on a sheet of parchment paper to create a rectangle.

Place the filling of artichokes, pancetta and mozzarella in the center ().
Roll up the dough by covering the filling and seal the edges well so that nothing comes out during cooking.

Fry the garlic in oil in a pan large enough to hold the meatloaf.
Once golden, remove the garlic, add the meatloaf and brown it on both sides.
Add the tomato puree, add salt and chopped basil, cover with a lid and start cooking over medium heat.
You will have to cook for about 40 minutes, carefully turning the meatloaf halfway through cooking and sprinkling it occasionally with the sauce so as not to dry it.

The meatloaf with sauce is ready: you can serve it as a main dish, adding a vegetable and some bread for the inevitable shoe, or take advantage of the savory sauce to season pasta!