Italian Stuffed Meatloaf
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
445 kcal
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Course
Main Course
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Cuisine
American
Italian Stuffed Meatloaf
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This Italian Stuffed Meatloaf also know as a Polpettone Ripieno, is stuffed with greens & a creamy gooey cheese. The perfect family or guests dinner idea.
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Ingredients
- 1 pound ground beef 80% lean
- ½ pound ground pork
- 1 large egg
- ¼ cup Parmesan Cheese freshly grated
- 3 tablespoons bread crumbs
- 1-2 cloves garlic minced
- 1 tablespoon parsley fresh, minced
- ½ teaspoon salt
- 1-2 dashes black pepper or white pepper
- 3-4 tablespoons milk I used 3 tablespoons
- 9 lices fontina cheese or Gruyere, firm mozzarella or scamorza; or 1 - 1 1/2 cups shredded
- 1-2 Cups arugula chopped
- 1-2 Cups spinach
- 1-2 Cups kale
- 1-2 Cups Dandelion greens
FOR THE POTATOES
- 5 medium potato
- 2-3 large carrot
- 1 teaspoon oregano
- ½-1 teaspoon rosemary chopped
- ½ teaspoon salt or more to taste
- 3-4 tablespoons olive oil
Instructions
- Pre-heat the oven to 350F (180C). Grease a 9 inch (23cm) loaf pan or a large baking dish if making potatoes & carrots also.
- In a large mixing bowl gently mix together the beef, pork, egg, parmesan cheese, bread crumbs, minced garlic, parsley, salt and pepper, do not over mix. Slowly add the milk to form a compact meat mixture.
- Place the mixture on a large sheet of parchment paper and pat into a rectangle about ¼ inch thick, top with the cheese slices or shredded cheese and the chopped greens on top.
- With the help of the parchment paper roll the meat loaf up starting at the short end, use a spatula if needed to help roll the loaf. Place the loaf in the prepared loaf pan or baking dish. Add the potatoes if making.
- Bake for approximately 45-60 minutes in a pre heated oven. Let sit 5-10 minutes before slicing.
FOR THE POTATOES
- In a large bowl toss together the cubed potatoes, carrots, spices and olive oil.
Notes
- A meatloaf is done when the internal temperature reads 160F/70C.
- You can make the meatloaf ahead of time, prepare it then place in the loaf pan or baking dish, cover in plastic wrap or foil and refrigerate the day before. Remove from the fridge and bake. If making potatoes also I would add those just before baking.
- Unbaked meatloaf can also be frozen for up to 6 months, thaw in the fridge and bake.
- Store any leftover meatloaf in plastic wrap or foil in the refrigerator. It will last up to 3-4 days in the fridge. Bring to room temperature and serve. It makes a delicious sandwich also.
- Wrap the completely cooled baked meatloaf in plastic wrap or foil, then place in a freezer safe bag or container. It will keep for up to 6 months in the freezer. Thaw overnight in the fridge.
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
6g
(2%)
Protein
27g
(54%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
122mg
(41%)
Sodium
676mg
(28%)
Potassium
365mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3484IU
(70%)
Vitamin C
2mg
(2%)
Calcium
393mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 6g | 2% |
| Protein | 27g | 54% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 676mg | 28% |
| Potassium | 365mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3484IU | 70% |
| Vitamin C | 2mg | 2% |
| Calcium | 393mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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