Meatloaf with Speck and Potatoes

The meatloaf with speck and potatoes is a rich and tasty dish, perfect for a family lunch. Here is the recipe with a small Italian variation, since speck is a typical ingredient from Alto Adige.

Ingredients

• 700 g of ground beef
• 100 g of speck slices
• 2 eggs
• 80 g of breadcrumbs
• 50 g of grated parmesan cheese
• 4-5 medium potatoes
• 1 small onion
• Chopped parsley to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Start by peeling the potatoes and cutting them into cubes, then boil them in salted water until they are soft but still firm. Drain them and let them cool down.
2. In the meantime, take a large bowl and combine the ground beef, eggs, breadcrumbs, grated parmesan, salt, and pepper to your liking, and a bit of chopped parsley. Knead all the ingredients well until you have a homogeneous mixture.
3. Take a layer of cling film and spread it out on a flat surface. Arrange the slices of speck next to each other to form a sort of rectangle.
4. Spread the meat mixture over the speck and flatten it slightly with your hands.
5. Scatter the potato cubes over the meat, then roll the meatloaf with the help of the cling film, trying to get a compact cylinder.
6. Remove the film and transfer the meatloaf to a baking tray lined with parchment paper, then drizzle with a little extra virgin olive oil.
7. Bake in a preheated oven at 180 °C (356 °F) for about 45-50 minutes. During cooking, if necessary, baste with a little vegetable broth or water to keep the meat tender.
8. Once cooked, let the meatloaf rest for a few minutes before slicing and serving.

Curiosity

Speck is a cured meat that originates from the food preservation traditions typical of the Alps. It is seasoned and smoked and its uniqueness lies in the balance of flavors between sweet and smoky, making it versatile for many dishes, especially those from the cuisine of northern Italy.