This Italian meatloaf with parmesan is the ultimate comfort food. It is juicy, it’s packed with flavors, and undoubtedly delicious! Save the recipe, it’s a keeper!
INGREDIENTS
For the meatloaf
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1 pound ground veal meat
1 whole egg
3 tablespoons grated parmesan cheese
1 slice of sandwich bread, soaked in milk, drained and crumbled
Salt and ground pepper
1/2 clove garlic, crushed
1/2 bunch chopped parsley
2.7 oz white wine
For the filling
4 slices (3.5oz g) mozzarella
2 slices of ham
2 to 3 tablespoons of breadcrumbs
For cooking
2 tablespoons olive oil
1 clove garlic, crushed
6.7oz white wine
1/2 cube of vegetable stock diluted in 8.4oz of hot water
How to cook Meatloaf with Parmesan
Step 1: Place the minced meat, parmesan cheese, egg, and sandwich bread in a large bowl. Use your hands to mix well. Sprinkle salt and pepper to taste. Then, season with garlic, parsley, and wine.
Step 2: Knead for a little bit more.
Step 3: Pour the mixture into a large plate. Flatten over the entire surface using your hands.
Step 4: Place the mozzarella and ham slices in the center as if forming a diameter of a circle.
Step 5: Slowly and carefully roll up the meat to form a cylinder.
Step 6: Press the cylinder using your hands so the breadcrumbs are well inlaid and tightly hold together.
Step 7: Heat oil in a large frying pan and saute the garlic.
Step 8: Cook the meatloaf until both sides are browned. make sure to turn gently.
Step 9: Slowly pour the wine and adjust the heat to high. Cook until the alcohol is reduced.
Step 10: Then, add in the broth and cover. Continue to cook on low for about 40 minutes.
Step 11: If in case the sauce is too liquidy, just remove the lid and finish cooking, uncovered.
Step 12: Once done, remove the pan from the heat. Let the meatloaf rest in the pan for 10 minutes before serving.
Ingredients
- For the meatloaf
- 1 pound ground veal meat
- 1 whole egg
- 3 tablespoons grated parmesan cheese
- 1 slice of sandwich bread, soaked in milk, drained and crumbled
- Salt and ground pepper
- 1/2 clove garlic, crushed
- 1/2 bunch chopped parsley
- 2.7 oz white wine
- For the filling
- 4 slices (3.5oz g) mozzarella
- 2 slices of ham
- 2 to 3 tablespoons of breadcrumbs
- For cooking
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 6.7oz white wine
- 1/2 cube of vegetable stock diluted in 8.4oz of hot water
Instructions
Step 1: Place the minced meat, parmesan cheese, egg, and sandwich bread in a large bowl. Use your hands to mix well. Sprinkle salt and pepper to taste. Then, season with garlic, parsley, and wine.
Step 2: Knead for a little bit more.
Step 3: Pour the mixture into a large plate. Flatten over the entire surface using your hands.
Step 4: Place the mozzarella and ham slices in the center as if forming a diameter of a circle.
Step 5: Slowly and carefully roll up the meat to form a cylinder.
Step 6: Press the cylinder using your hands so the breadcrumbs are well inlaid and tightly hold together.
Step 7: Heat oil in a large frying pan and saute the garlic.
Step 8: Cook the meatloaf until both sides are browned. make sure to turn gently.
Step 9: Slowly pour the wine and adjust the heat to high. Cook until the alcohol is reduced.
Step 10: Then, add in the broth and cover. Continue to cook on low for about 40 minutes.
Step 11: If in case the sauce is too liquidy, just remove the lid and finish cooking, uncovered.
Step 12: Once done, remove the pan from the heat. Let the meatloaf rest in the pan for 10 minutes before serving.
