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Recipe by Emporion
Stuffed meatloaf is a traditional Italian dish, very tasty and full of flavor. Its preparation takes a bit of time, but the final result is definitely worth the wait. The meatloaf is filled with sausage, rice, chard and Parmesan cheese, which meld together to create a creamy and flavorful filling. It is a perfect dish to serve as a main course for a special lunch or dinner.
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.
Step 1 of 22: The veal should be minced and the rice already boiled
Step 2 of 22: Clean and wash the chard several times
Step 3 of 22: Remove the stalk and blanch only the green leaves in salted boiling water for a few seconds
Step 4 of 22: Drain them, pat them dry with paper towels and chop them finely
Step 5 of 22: Clean and chop the onion
Step 6 of 22: In a pan, heat a tablespoon of oil and a tablespoon of broth and stew the chopped onion in it for five minutes
Step 7 of 22: Boil three eggs for five minutes
Step 8 of 22: Drain them and immediately run them under cold running water to stop the cooking: the yolks must remain soft
Step 9 of 22: Heat the oven to 200 degrees
Step 10 of 22: Remove the casing from the sausage and crumble it
Step 11 of 22: In a bowl, put the veal, the sausage, the rice, three tablespoons of Parmesan, the onion, the thyme, the remaining egg, the egg white, salt and pepper
Step 12 of 22: Mix carefully to combine all the ingredients
Step 13 of 22: Grease a sheet of baking paper with the oil
Step 14 of 22: Transfer the meat mixture onto the paper sheet
Step 15 of 22: Place a sheet of cling film on top and, using a rolling pin, roll out the mixture to a thickness of 2 cm, giving it a rectangular shape
Step 16 of 22: Remove the cling film
Step 17 of 22: Spread a layer of chard over the rectangle of meat, sprinkle with the remaining grated Parmesan and arrange the hard-boiled eggs in the center lengthwise
Step 18 of 22: Using the baking paper, roll up the meat, brush it with oil and flavor it with two sprigs of thyme
Step 19 of 22: Wrap the meat completely in the baking paper and tie it with kitchen twine
Step 20 of 22: Place the meatloaf in a baking dish and bake
Step 21 of 22: Let it cook for twenty minutes, then lower the temperature to 180 degrees and continue cooking for another thirty minutes
Step 22 of 22: After the indicated cooking time
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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 serving209 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,248 kJ537 kcal | 1,078 kJ258 kcal |
| Fat | 37.47 g | 17.97 g |
| of which saturated fatty acids | 15.93 g | 7.64 g |
| Carbohydrates | 10.03 g | 4.81 g |
| of which sugars | 1 g | 0.48 g |
| Fibre | 0.38 g | 0.18 g |
| Protein | 38.45 g | 18.44 g |
| Salt | 1 g | 0.48 g |
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.
