The stuffed meatloaf with spinach is a variant of the classic meatloaf, enriched with a creamy filling and flavorful vegetables. The ground meat is seasoned with grated Parmigiano, eggs, and breadcrumb, while frozen spinach is sautéed in a pan with garlic and olive oil. The spinach filling is then placed in the center of the meat and rolled up to form a meatloaf. Subsequently, the meatloaf is baked in the oven with beef broth and white wine, to make the meat even juicier and tastier. Serve the stuffed meatloaf with spinach hot, sliced thick, and accompanied by a side of roasted potatoes or seasonal vegetables.
Thoroughly mix the ground meat with 60 g of Parmigiano, the eggs, the bread soaked in milk and then squeezed, salt, and pepper
Spread the mixture on a sheet of aluminum foil
Boil, squeeze, and chop the spinach, mix them with the rest of the Parmigiano and form a kind of sausage with the obtained mixture
Place the spinach roll in the center of the meat and using the foil, close the meat to obtain a meatloaf with the spinach filling inside
Flour the meatloaf, place it in a baking dish, and brown it in oil and butter along with the rosemary and unpeeled garlic cloves
Moisten it with wine and let it evaporate
Then moisten with broth and bake for about 45 minutes at 230 degrees
Pan
Pot
Bowl
Loaf Pan
Oven
Store the meatloaf in the refrigerator, wrapped in plastic wrap or in an airtight container, for a maximum of 3 days.
The stuffed meatloaf with spinach is a tasty and substantial dish, perfect for a family dinner or special occasions.
Italy
| Energy (kcal) | 177.84 |
| Carbohydrates (g) | 3.21 |
| of which Sugars (g) | 0.42 |
| Fat (g) | 12.74 |
| of which Saturates (g) | 5.37 |
| Protein (g) | 12.39 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.17 |
