Home

Meatloaf with Scamorza Cheese Heart

17/11/2023

The meatloaf with a scamorza cheese heart is a tasty and comforting dish. Here is the recipe to prepare it:

Ingredients

  • 500 g of ground meat (beef and pork mix)
  • 100 g of stale bread
  • 100 ml of milk
  • 1 egg
  • 50 g of grated Parmesan cheese
  • 1 clove of garlic
  • Chopped parsley to taste
  • Salt and pepper to taste
  • Grated nutmeg (optional)
  • Flour, for dusting the meatloaf
  • 200 g of scamorza (or sweet provola), cut into thick slices
  • 2 tablespoons of extra virgin olive oil
  • 1 glass of white wine (optional for deglazing)
  • Breadcrumbs for breading (optional)
  • Pork netting (optional)

Preparation

  1. Start by soaking the stale bread in milk until it is well soaked. Squeeze it well to remove the excess liquid.

  2. In a large bowl, combine the ground meat, squeezed bread, egg, grated Parmesan cheese, finely chopped garlic (or alternatively garlic powder for a less intense flavor), chopped parsley, salt, pepper, and nutmeg to taste. Knead well with your hands until you have a homogeneous mixture.

  3. Spread the meat mixture on a floured surface, trying to give it a rectangular shape with an even thickness. Place the slices of scamorza in the center, making sure to leave an edge free all around.

  4. Roll the meat around the cheese, seal well the sides and the ends. If you wish, you can wrap the meatloaf in the pork netting to better maintain its shape during cooking.

  5. If you opt for a breaded version, roll the meatloaf in the breadcrumbs, pressing well so that it sticks.

  6. In a large skillet, heat the extra virgin olive oil and brown the meatloaf on all sides until it is well browned.

  7. Deglaze with the white wine and let the alcohol evaporate.

  8. Lower the heat, cover with a lid, and let cook for about 40-50 minutes, turning the meatloaf occasionally. If necessary, add a little water during cooking to prevent it from drying out too much.

  9. Once cooked, remove the meatloaf from the pan and let it rest for a few minutes before cutting it into slices.

Curiosity

The origin of meatloaf is quite ancient and can be traced back to medieval variants of ground meat and spice preparations. In Italy, each region has its variant, some preferring to cook it in the oven, others in the pan as in this version. The scamorza at the heart makes the dish particularly succulent and appreciated!

You can serve the meatloaf with a side of vegetables or a fresh seasonal salad. Enjoy your meal!

Meatloaf with Scamorza Cheese Heart