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Recipe by Emporion
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!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
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Step 1 of 10: Prepare the mixture by combining the ground meat, eggs, Grana Padano, milk, breadcrumbs, nutmeg and salt in a bowl.
Step 2 of 10: On a sheet of parchment paper, spread out the mixture into a rectangle.
Step 3 of 10: Place the smoked provola cubes in the center.
Step 4 of 10: Seal the meatloaf back up and shape it as desired using the parchment paper.
Step 5 of 10: Place the meatloaf in a deep skillet or saucepan, with the sealed side facing up.
Step 6 of 10: 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.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving551 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,832 kJ916 kcal | 696 kJ166 kcal |
| Fat | 58.35 g | 10.59 g |
| of which saturated fatty acids | 21.27 g | 3.86 g |
| Carbohydrates | 26.12 g | 4.74 g |
| of which sugars | 12.89 g | 2.34 g |
| Fibre | 3.36 g | 0.61 g |
| Protein | 68.32 g | 12.4 g |
| Salt | 3.03 g | 0.55 g |
Step 8 of 10: Cover and cook over low heat for about 40 minutes, basting from time to time with the sauce.
Step 9 of 10: Halfway through cooking, turn the meatloaf using two spatulas.
Step 10 of 10: In the last few minutes, uncover it and let the sauce blend well.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
