Spinach stuffed meatloaf is a variation of the classic meatloaf, enriched with a creamy filling and tasty vegetables. The ground meat is seasoned with grated Parmesan, eggs and breadcrumbs, while the 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. The meatloaf is then baked with meat broth and white wine, to make the meat even more succulent and flavorful. Serve the spinach stuffed meatloaf hot, cut into thick slices and accompanied by roasted potatoes or seasonal vegetables.
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Mix the minced meat thoroughly with 60 g of Parmesan, the eggs, the bread soaked in milk and then squeezed dry, salt and pepper
Spread the mixture on a sheet of aluminum foil
Boil, squeeze and chop the spinach; mix it with the remaining Parmesan and the chopped dried tomatoes. Shape the resulting mixture into a sort of sausage
Place the spinach roll in the center of the meat and, using the paper, close the meat around it to obtain a meatloaf with the spinach filling inside
Dust the meatloaf with flour, place it in an oven dish and brown it in oil and butter together with the rosemary and the unpeeled garlic cloves
Moisten it with the wine and let it evaporate
Then moisten with the broth and bake for about 45 minutes at 230 degrees. Serve with a side dish of your choice
Pan
Pot
Bowl
Loaf Pan
Oven
Store the meatloaf in the refrigerator, wrapped in cling film or in an airtight container, for up to 3 days.
Spinach stuffed meatloaf is a tasty and hearty dish, perfect for a family dinner or special occasions.
Italia
| Energy (kcal) | 192.05 |
| Carbohydrates (g) | 5.49 |
| of which Sugars (g) | 2.7 |
| Fat (g) | 12.9 |
| of which Saturates (g) | 5.39 |
| Protein (g) | 13.13 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.17 |
