Meatloaf stuffed with spinach and caciocavallo

The meatloaf stuffed with spinach and caciocavallo is a tasty and hearty recipe. Here is the recipe with an Italian touch:

Ingredients

• 700 g of ground beef
• 2 eggs
• 70 g of breadcrumbs
• 100 ml of milk
• 1 clove of garlic
• Salt and pepper, to taste
• Nutmeg, to taste
• 200 g of fresh or frozen spinach
• 150 g of caciocavallo (or another melting cheese)
• 50 g of grated Parmesan cheese
• Extra virgin olive oil

Preparation

1. Preheat the oven to 180°C.
2. Soak the breadcrumbs in the milk.
3. In a large bowl, mix the ground meat with the eggs, well-squeezed breadcrumbs, chopped garlic clove, salt and pepper, and grated nutmeg. Knead until you have a homogeneous mixture.
4. Prepare the spinach: if fresh, wash and blanch them for a few minutes, then squeeze well and chop; if frozen, cook according to the instructions on the package, then squeeze and chop.
5. Spread the meat mixture on a sheet of baking paper, forming a rectangle about 1 cm thick.
6. Distribute the chopped spinach over the meat, leaving a free outer edge of about 2 cm.
7. Add the caciocavallo cheese cut into thin slices (or diced) and the Parmesan.
8. Using the baking paper, roll the meatloaf onto itself, pressing the sides well to seal the filling inside.
9. Transfer the meatloaf, with the seam facing down, to a baking dish lined with baking paper, brush it with a little extra virgin olive oil, and bake in the oven for about 45-60 minutes.
10. Once ready, let the meatloaf rest for a few minutes before slicing.

Curiosity

In Italy, the meatloaf is a traditional dish, and every family has their own variation. In some areas, it is even cooked in broth! The addition of caciocavallo cheese, a cheese with an intense flavor typical of Southern Italy, gives the dish a touch of personality and a richness of flavor that, combined with the softness of the spinach, creates a pleasant contrast on the palate.