Tag: meatloaf

Meatloaf, alternative fillings! Vegetables, cold cuts, eggs, cheeses … lots of ideas! – Italian Cuisine

Meatloaf, alternative fillings! Vegetables, cold cuts, eggs, cheeses ... lots of ideas!


From eggs to salami, from vegetables to cheese, here are all the ways to fill one of the most imaginative second courses of Italian cuisine

The best way to make the Meatloaf even more greedy is to enrich the basic dough with one rich filling. The mix of minced meat, eggs and bread softened in milk is spread on a sheet of parchment paper, forming a rectangle and then stuffed: the classics are hard-boiled eggs, spinach, cheese and salami, but the fillings for meatloaf are many , one more good (and colorful) than the other. All that remains is to close it, give it the classic tapered shape and cook it.

Meatloaf … with whole vegetables

The vegetables I'm ideal in fillings for meatloaf: light and colorful, they do not weigh down an already very rich dish. The spinach they are a great classic: they are blanched, squeezed and then mixed, often with ricotta. This mixture is spread on the meatloaf mixture before cooking. Alternatively you can whisk the spinach directly with part of the meat, as in the two color meatloaf. To add a touch of red and yellow to your meatloaf, fill it with some flakes of roasted pepper; if you prefer a rainbow meatloaf, blanch the green beans and carrots in strips and sauté the peppers. Season all the vegetables with fresh thyme and a drizzle of oil and the filling is ready. Who loves the green can stuff meatloaf with sautéed courgettes, fresh peas is asparagus in small pieces sautéed in a pan.

Rich fillings for meatloaf

There are occasions when the latter must be very substantial: in these cases the meatloaf can be stuffed with hard-boiled eggs, thus getting when you cut it sliced ​​concentric circles that go from dark tones of flesh to the pure white of the egg white and the yellow of the yolk. To make it even more delicious, spread on the meat of the slices of ham, cheese, grilled vegetables. Alternatively there is the Neapolitan meatloaf: a riot of bread, yolks, raisins, pine nuts and spices. If you just don't have enough, roll out the dough for the meatloaf and lay us in addition to cold cuts and courgettes, a omelette and pieces of cheese.

Stringy fillings

Among all the fillings for meatloaf, however, the greediest is the racy one: a wrapping of well-flavored meat that contains a cheese heart creamy, as in chicken and rabbit meatloaf with toma heart. Other cheeses that perform well in cooking are scamorza, caciotta, caciocavallo, asiago, fontina. Better to avoid mozzarella, which risks releasing too much moisture and making your meatloaf soft.

Chicken, spinach and speck crust meatloaf recipe – Italian Cuisine

Chicken, spinach and speck crust meatloaf recipe


Everyone likes the meatloaf, tasty and hearty, prepared with what's left in the fridge and pantry, so as not to throw anything away

  • 500 g minced chicken pulp
  • 350 g spinach
  • 200 g Speck Alto Adige Igp sliced
  • 50 g Grana Padano Dop
  • 2 eggs
  • 1 clove of garlic
  • 1 roll of rectangular puff pastry
  • milk
  • dry white wine
  • bread crumbs
  • extra virgin olive oil

To prepare the chicken meatloaf, spinach and speck in crust, cook the chicken meat with a little oil, shelling it with a fork and blending with 1/2 glass of white wine. When it is well browned, turn off and let cool.
Chop the slices of speck and blend them in the mixer with the chicken pulp, until the consistency is homogeneous.
transfer the meat in a bowl and mix it with the eggs, the grated parmesan, 3 tablespoons of breadcrumbs and 3 of milk: the mixture must be compact and slightly moist.
Bake spinach with a drizzle of oil and garlic; in the end they will have to be dry. Let them cool.
Roll out the meat mixture in a pan lined with parchment paper giving it a thickness of 5 mm.
Place it in the freezer for 10 minutes, then spread over a uniform layer of spinach.
Roll up the mixture on the long side, helping you with the parchment paper and model it with your hands giving it a shape as tubular as possible. Place it in the freezer for 10 minutes.
Roll out the puff pastry, punch it to taste with small molds or cut it into a net, overlap the roll and wrap it with the puff pastry. Bake it at 200 ° C for 20 minutes.
Sfornatelo, let it cool, then slice it: to not break it, use a saw knife. Accompany it as you like with new potatoes in the oven.

Recipe Tuna and cauliflower meatloaf with boiled egg mimosa – Italian Cuisine

Recipe Tuna and cauliflower meatloaf with boiled egg mimosa


The tuna meatloaf is a fresh, easy and clever second course, you can prepare it in advance and serve it when it's time to eat

  • 250 g drained tuna in oil
  • 200 g cauliflower
  • 20 g pitted Taggiasca olives in oil
  • 15 g desalted capers
  • 4 eggs
  • 1 untreated lemon
  • parsley
  • garlic
  • bread crumbs
  • White pepper
  • extra virgin olive oil
  • salt

whisk the cauliflower; add the tuna and whisk again until a soft and sticky mixture is obtained; then add 1 egg, the capers, the grated zest of the lemon and half of its juice. Complete with 2 tablespoons of oil and 2 of breadcrumbs. Salt and pepper.
Place the mixture on a sheet of parchment paper and wrap it with the same paper giving it the shape of a meatloaf. Tie the ends with candy-like kitchen twine. Place the meatloaf on the steamer and cook it for about 40 minutes.
Boil the remaining eggs, let them cool, then separate the yolks from the whites. Crumble the yolks with your hands and cut the egg whites into thin slices.
Chop finely a sprig of parsley and blend it with 2 tablespoons of oil and, to taste, 1/2 clove of garlic.
Let warm the meatloaf, then let it harden in the freezer for 10 minutes. Slice it and serve it with the egg mimosa, the parsley oil and the olives.

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