Meatloaf in tomato sauce is a delicious meat main course, soft and juicy. A perfect main course for Sunday lunch, but not only! For a dinner or a lunch with friends and family, meatloaf is loved by everyone, trust me! This sauced version is exquisite and truly a phenomenal idea: when you do not feel like rolling out a thousand meatballs, there is only one solution, meatloaf. It is stuffed, rolled up and cooked in a pan: a meatloaf filled with ham and provola that turns out super soft thanks to a special ingredient... even if you use breadcrumbs instead of stale bread crumb! The meatloaf can not only be prepared the day before and then cooked the next day (just wrap it well in cling film or parchment paper), but you can also cook it and reheat it when needed: in this case, it keeps for up to 3 days in the refrigerator!
Prepare the mixture by combining the ground meat, eggs, Grana Padano, milk, breadcrumbs, nutmeg and salt in a bowl.
On a sheet of parchment paper, spread out the mixture into a rectangle.
Place the smoked provola cubes in the center.
Seal the meatloaf back up and shape it as desired using the parchment paper.
Place the meatloaf in a deep skillet or saucepan, with the sealed side facing up.
In a small saucepan, prepare the tomato sauce by heating the oil and garlic, then add the tomato pulp and salt, and let cook for 10 minutes.
Pour the hot sauce over the meatloaf until it is covered.
Cover and cook over low heat for about 40 minutes, basting from time to time with the sauce.
Halfway through cooking, turn the meatloaf using two spatulas.
In the last few minutes, uncover it and let the sauce blend well.
Deep skillet
Parchment paper
It keeps for 1 day at room temperature, then it should be placed in the fridge where it can stay for 3 days and be reheated when needed in a pan. If you want, you can also freeze it!
Italia
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| Energy (kcal) | 140.1 |
| Carbohydrates (g) | 3.61 |
| of which Sugars (g) | 2.12 |
| Fat (g) | 8 |
| of which Saturates (g) | 3.56 |
| Protein (g) | 12.64 |
| Fiber (g) | 0.58 |
| Sale (g) | 0.42 |
