Meatloaf with Spinach and Egg

Main Dishes | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Meatloaf with Spinach and Egg

Ingredients

Beans - 3 pieces
Salt - to taste
Fresh basil leaves - 15.9 oz
Pork Mince - 12.3 oz
Veal Mince - 12.3 oz
Mortadella - 6 pieces
Grated Pecorino Pepato Cheese - 4.2 oz
Dried Rosemary - 1 teaspoon
Nutmeg - to taste
Chocolate eggs - 5 pieces
Garlic - 2 cloves
Onion - 1 head
Ground Black Pepper - to taste
Olive Oil - 2 tablespoons
Campbell's Beef Broth - 1 cup
Apple Wine - 1 cup

Step by Step guide

Step 1

Cut the crust off the pieces of bread, crumble the crumb into a food processor, chop, and set aside. In a saucepan, bring salted water to a boil. Add the spinach leaves to the boiling water and cook for 15-30 seconds. Then remove the spinach leaves and place them in a bowl of ice water. Drain the water and squeeze the cooled spinach leaves.

Step 2

Preheat the oven to 356°F. Boil 3 eggs hard. Mix the bread crumbs with the beef and pork mince, finely chopped mortadella, parmesan, rosemary, nutmeg, 2 lightly beaten eggs, minced garlic, and onion. Season with salt and pepper.

Step 3

Spread half of the resulting mixture onto a baking dish. Form a rectangle from the mince with your hands, about 2.5 cm thick. Place the spinach leaves in a strip in the middle, cut the boiled eggs in half, and place them on top of the spinach.

Step 4

Spread the remaining mince onto a sheet of parchment paper and place it over the spinach, eggs, and mince. Press down with your hands and form a roll.

Step 5

Using a brush, coat the roll with oil and bake for 30 minutes. Then pour in the broth and meat and bake for another 20 minutes, basting every 10 minutes with the liquid from the pan. Once done, transfer the roll to a cutting board and let it rest for 5 minutes. Strain the liquid from the pan. Slice the meat and serve, drizzled with the pan juices. Enjoy your meal!