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Meatloaf stuffed with spinach and eggs

17/11/2023

The meatloaf stuffed with spinach and eggs is a hearty and tasty dish, perfect for a family dinner. Here is the recipe, with a truly Italian touch:

Ingredients

  • 800g of minced meat (beef or a beef-pork mix)
  • 1 bunch of fresh spinach (about 300g) or frozen spinach
  • 2 hard-boiled eggs
  • 1 raw egg
  • 50g of grated Parmesan cheese
  • 50g of breadcrumbs
  • 1 clove of garlic
  • Nutmeg to taste
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Butter as needed

Preparation

  1. Start with preparing the spinach: if you are using fresh ones, wash them well and then cook them in a pan with a drizzle of oil and the whole garlic clove. If you prefer frozen spinach, follow the manufacturer’s instructions to cook them. Once cooked, squeeze them to remove the excess water and roughly chop them.
  2. In a large bowl, mix the minced meat with the raw egg, Parmesan cheese, breadcrumbs, salt, pepper, and a grating of nutmeg. Work the mixture until it is even.
  3. Spread the meat mixture on a sheet of parchment paper, shaping it into a rectangle about 2 cm thick.
  4. Distribute the cooked spinach over the meat, leaving a margin along the edges, then place the hard-boiled eggs in the center, along the length.
  5. With the help of the parchment paper, gently roll the meat mixture around the filling of spinach and eggs, sealing the edges well to ensure that the filling stays inside during cooking.
  6. Transfer the meatloaf, still on the parchment paper, to a baking dish. Brush the surface with some oil and add a few flakes of butter to enhance the flavor.
  7. Bake in a preheated oven at 180 °C for about 1 hour, checking occasionally, until it is golden and well cooked inside.
  8. Once cooked, let the meatloaf rest for a few minutes before cutting it into slices to serve.

Curiosity

Meatloaf is a traditional recipe in many regions of Italy and can be filled in various ways. The variant with spinach and hard-boiled eggs is a classic, often present on Sunday tables or during holidays. Moreover, if you have leftovers, it’s also great the next day, perhaps sliced and accompanied by a fresh salad.