Description
This Italian-inspired stuffed meatloaf combines savory ground beef and pork with fresh greens and melted cheese, baked to perfection. It’s a hearty, flavorful dish ideal for a comforting family dinner or special occasion, with optional roasted potatoes and carrots for a complete meal.
Ingredients
Units
Scale
Meat Mixture
- 1 pound ground beef (80% lean)
- 1/2 pound ground pork
- 1 large egg
- 1/4 cup freshly grated parmesan cheese
- 3 tablespoons bread crumbs
- 1-2 cloves garlic (minced)
- 1 tablespoon fresh parsley (minced)
- 1/2 teaspoon salt
- 1-2 dashes black or white pepper
- 3-4 tablespoons milk (I used 3 tablespoons)
Cheese and Greens
- 9 slices cheese (fontina, Gruyère, firm mozzarella, or scamorza) or 1 to 1 1/2 cups shredded cheese
- 1-2 cups greens (arugula, spinach, kale, or dandelion greens), chopped
Potatoes and Carrots
- 5 medium potatoes, cubed
- 2-3 large carrots, sliced
- 1 teaspoon oregano
- 1/2-1 teaspoon chopped rosemary
- 1/2 teaspoon salt (or more to taste)
- 3-4 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) loaf pan or a large baking dish. Prepare potatoes and carrots if using, alongside.
- Mix Meat: In a large bowl, gently combine the ground beef, pork, egg, parmesan, bread crumbs, minced garlic, parsley, salt, and pepper. Do not overmix to keep the meatloaf tender. Slowly add the milk until the mixture is just combined.
- Shape the Meatloaf: Place the meat mixture on a large sheet of parchment paper. Pat into a rectangle about ¼ inch thick. Layer the cheese slices or shredded cheese and chopped greens evenly over the surface.
- Roll and Transfer: Using the parchment paper, carefully roll the meatloaf starting from the short end, helping with a spatula if needed. Transfer the rolled meatloaf to the prepared loaf pan or dish.
- Prepare Potatoes and Carrots: Toss the cubed potatoes and sliced carrots with oregano, rosemary, salt, and olive oil. Spread around the meatloaf if baking together.
- Bake: Bake in the preheated oven for approximately 45-60 minutes, until the internal temperature reaches 160°F (70°C). Let rest for 5-10 minutes before slicing.
- Serve: Slice and serve the meatloaf with roasted potatoes and carrots on the side.
Notes
- Meatloaf is cooked when internal temperature reaches 160°F/70°C.
- Can be prepared ahead, covered, and refrigerated overnight; bake when ready.
- Unbaked meatloaf can be frozen for up to 6 months; thaw in fridge before baking.
- Store leftovers in plastic wrap or foil for 3-4 days in fridge. Reheat to serve.
- For extra flavor, add a glaze or ketchup on top before baking.
Nutrition
- Serving Size: 1 slice (1/8th of loaf)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg
