Meatloaf in Bread Crust

Meatloaf in bread crust is a delicious recipe and a rich dish that can be served as a second course or as a main dish, accompanied by a side of vegetables. Here is the recipe with an Italian twist:

Ingredients

• 700 g of ground meat (mix of beef and pork)
• 100 g of diced bacon
• 2 eggs
• 100 g of stale bread
• Milk (enough to soften the bread)
• 50 g of grated Parmesan cheese
• 1 bunch of chopped parsley
• Salt and pepper to taste
• Garlic powder or 1 clove of minced garlic (optional)
• Grated nutmeg (optional)
• 8-10 slices of cooked or raw ham
• 1 roll of pizza or bread dough already risen
• A drizzle of extra virgin olive oil

Preparation

1. Begin by soaking the stale bread in milk until it softens. Squeeze it well to remove the excess milk.
2. In a large bowl, mix the ground meat with the bacon, eggs, soaked bread, Parmesan, parsley, salt, pepper, garlic, and nutmeg until you obtain a homogeneous mixture.
3. Roll out the pizza or bread dough on a lightly floured surface to form a rectangle large enough to wrap the meatloaf.
4. Lay the slices of ham over the rolled-out dough to cover the surface.
5. Shape the meat mixture into a sausage form and place it in the center over the ham.
6. Wrap the meat with the dough, sealing the edges well to prevent the filling from escaping during cooking.
7. Once wrapped, gently transfer the meatloaf to a baking tray lined with parchment paper, seam side down.
8. Preheat the oven to 180 °C and, while it heats up, brush the bread crust with a drizzle of extra virgin olive oil.
9. Bake the meatloaf for about 50-60 minutes or until the crust becomes golden brown and crispy.
10. Once cooked, let the meatloaf rest for 10 minutes before slicing it to serve.

Curiosity

Meatloaf in bread crust is a delicious variation of the classic meatloaf. In Italy, it is common to enrich the filling with ingredients such as mortadella, pistachios, or melting cheese to make it even more flavorful. Meatloaf is also an excellent dish to prepare in advance, perhaps the day before, and enjoy both hot and at room temperature.

I hope this recipe enriches your table and that you enjoy the flavor! Happy cooking and bon appétit!