Sunday, November 8, 2009

Stuffed Meat Loaf

Who says meat loaf isn't company worthy. Let me assure you that when it's a meat loaf stuffed with savory, cheesy, vegetable goodness, it certainly is. I've been eying this recipe in Mario Batali's Molto Italiano for some time and finally with the cooler weather when heartier meals are more welcomed, I decided to put this together. I won't kid you, this meat loaf takes a little bit of time to put together, but it's not difficult. This was my first time putting it together and it probably took me an hour's preparation. Next time, because I know what to expect, the time will be much shorter. Plus, this is something that can be prepared earlier in the day and put in the refrigerator until you're ready bake it.

Let's start with the ingredients.

Stuffed Meat Loaf

1 pound ground lean pork
1 pound ground lean beef
2 cups, plus 3 tablespoons, fresh bread crumbs
1 cup pecorino Romano cheese, grated
3 large eggs, lightly beaten
salt and pepper to taste

8 ounces baby spinach, stems removed, washed dried (I used frozen spinach, defrosted in the microwave, and removed excess water), blanched
2 carrots, cut lengthwise into about 6 slices each, and then boiled until just tender
3 tablespoons all purpose flour
6 slices Prosciutto di parma

2 sprigs rosemary (I used a couple teaspoons of dried)
1 cup water

1/2 cup extra virgin olive oil


Putting It All Together

In a large bowl, combine the pork, beef, 2 cups of bread crumbs, pecorino Romano, eggs, salt and pepper. Using your impeccably clean hands, mix gently but throughly. Cover and refrigerate.

In the meantime, either blanche your fresh spinach in a salted boiling water, dipping in the leaves just until they're wilted. Dry on paper towels or spin dry in a salad spinner. Add the carrot slices to the still boiling water and cook for about ten minutes, drain, and set aside.

Combine the 3 tablespoons of flour with 3 tablespoons of bread crumbs. Dust your work surface with the mixture. (Here is where I parted company with Mario's directions. I used a long sheet of tin foil because I wanted to use my tin foil to help me roll the meat loaf in the next steps.)

Pat the meat mixture into a thick rectangle, about 16 inches by 6 inches on the dusted work surface. (I use a ruler specifically reserved for cooking.) Lay the spinach leaves over the meat, leaving a half-inch border on the short sides.

Lay the carrot slices over the spinach, lengthwise down the rectangle.

Add the prosciutto and the cheese. ( I forgot to take a picture of the cheese, but I think you have the idea.)

Now, starting from the long side, roll the meat up as if it were a jelly roll. Using the tin foil, simultaneously lift the two opposite long ends and gently turn and roll the raised edge to the inside. You'll have to run your hands down the length of the cylinder to help shape it and keep it tight. Repeat until the roll is complete.

Ta dah! You might want to give it just a little extra pat and make sure that the seam is pinched together.


Add one cup of water to the bottom of your broiler pan and the rosemary sprigs.

Now, because you were clever enough to use a sheet of tin foil as your work surface, you can cradle and lift the entire rolled loaf onto your broiler pan rack and gingerly roll the roll onto the rack so that it doesn't break apart.

I had to put my loaf on diagonally as it was too long for the broiler. Pour 1/2 cup of extra virgin oil oil over the entire length of the loaf.

Bake for approximately 1 hour at 400 degrees Fahrenheit or until the internal temperature reaches 165 degrees. I checked at the end of one hour, and the internal temperature of my loaf was 180, so it was probably slightly overdone. If you have an insta-read thermometer, I'd start checking at 45 minutes.

Look at that golden crispy crust on this meat loaf. The house smelled absolutely sensational as it was baking. Five cats and an Ole Sweetie-Pi just couldn't stay out of the kitchen. My mouth was watering the whole time.


To remove from the rack, you'll need a thin spatula to release the underside of the meat loaf from the pan. I didn't have any real issue, and was able to move the entire loaf without breaking it. The pan juices made a nice gravy; I deglazed the pan, added some additional seasoning and thickening. Oooh, this was good.

48 comments:

  1. This looks fabulous. I made meatloaf last weekend. Love it. I'm going to save this recipe and give it a try. Thanks for the post.

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  2. Now that looks absolutely amazing! Very company worthy...I wish I could take a big ol' bite right now. This is one to try, for sure :D

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  3. Oh my !! that looks amazing katy, perfect and healthy too with veggies in it .

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  4. Katy, this meatloaf roulade sounds and looks fantastic!

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  5. Looks great! Meat loaf is yummy. I've never had it stuffed before. What a pretty presentation :)

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  6. Oh WOW this looks simply fantastic!! Im going to bookmark this and hopefully give it a shot soon.

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  7. This is the most splendiferous meatloaf I have ever seen in my life. Will definitely make this! Fit for royalty!

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  8. My major qualm with meatloaf is usually that there aren't enough veggies but you've definitely solved this! Looks delicious and a fabulous presentation for company.

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  9. Talk about TEMPTING!!! Thank you so much for the step by step because it makes me think I can do it!!

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  10. Katy, this is so delicious I don't think I can ever go back to that boring unstuffed meat loaf again. Actually I have stuffed meat loaf before, however it was just with plain old boiled eggs :( ....

    This is just super fantastic Katy.... and thank you for showing the steps on how to achieve that beautiful finished product. I must pick up the ingredients this afternoon and fix it for dinner tomorrow night. I can't wait...oh my and the grogeous colored gravy over the mashed potato's...made me drool !!!!!

    PS : Thank you so much for your sweet words...'the thought'... really means so much to me ! x

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  11. I have been contemplating meatloaf all week! Although this looks delicious, I appreciate the idea of the tin-foil to make such a nice looking loaf. I will definitely be trying that!

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  12. I'll be there for leftovers, Katy!Really this is a fantastic looking meatloaf, who could resist it! This one is bookmarked!

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  13. Gosh Katy...this is simply gorgeous and I can really already imagine the flavours! Wonderful find...and the pictures are super! Do I detect 'light...bright outside light' your way today? The light looked great for taking pictures. Okay...back to the food. Yum, prosciutto and cheese and all things nice inside. It truly is beautiful. A bonus is that wonderful dark gravy you got as well. I'm with the rest....we'll be over for leftovers for sure!

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  14. Wow Katy- this looks very mouthwatering. I bet you did have five cats and a husband in the kitchen with you. Hmmm. I can almost smell it.

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  15. C'mon in, plenty of leftovers, believe me. This is filling! I just throw on an extra potato and there will be more than enough, grins.

    Trish, I lightened up the photo in Photoshop, though with the change of seasons the (little bit of) sun is hitting my kitchen at a better angel so I have to get my cooking done early if I want to catch the best daylight, grins.

    Angie, meat loaf roulade. Now that's a fancy name. I'm going to steal it!

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  16. That is so elegant looking! I kind of can't believe it's meatloaf!

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  17. I have been eyeing this same recipe! Nice to see it done by someone, I'll have to give it a try too!

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  18. What a gorgeous meatloaf! I love how it all comes together and then is neatly rolled in aluminum foil. Perfect. Thank you for sharing this!

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  19. oh this is making me droooool. love it! i would never think in a hundred years to stuff a meatloaf, that's why i'm glad i have such great foodie friends like you!

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  20. You have OUTDONE yourself today dear Katy!! This looks absolutely delicious. That last close up of the mashed potatoes and gravy is truly a winner. I could make a meal just out of the potatoes and gravy!! But meatloaf is one of my favorite things to eat, so I'm sure I'll be giving this a try too. Man!! You've made me hungry!!!

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  21. This came out beautifully! I love that first photo. Your potatoes and gravy looks so delicious too!

    Do you think I could substitute something for the prosciutto? I've never cooked with it before and I assume it's spendy. Is it?

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  22. Superb and neat...delicious...

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  23. I have never heard of stuffed meatloaf. I looks and sounds great. I will have to try this, thanks.

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  24. Kim (The Ungourmet), the prosciutto is quite pricey, in my opinion, but I decided to splurge. I paid $3.00 and pocket change for only 6 paper thin slices! I think regular luncheon-style ham work very well.

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  25. This looks absolutely wonderful. I love your step by step directions. The filling .. so good.

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  26. I don't even like meatloaf and my mouth's watering. Can I just (please!) come over for a taste?
    ~ingrid

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  27. OK, that is crazy awesome! My stomach is growling just from reading about it!

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  28. OMG! I love plain meatloaf. This looks totally over the top. I love all your photos showing all the steps! Thank you. It will make it a lot easier for the rest of us to make now.

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  29. Wow, what a hearty, comforting meal. Stuffing meatloaf is a fantastic idea. When it's all rolled up, it looks like a sushi roll!

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  30. That looks absolutely amazing! Maybe I could sneak some spinach in on my family...ha!

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  31. This really does look amazing. It is over the top :-).

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  32. I never tried meat loaf,thanx for the step by step instructions
    Regarding Soy sauce...try without soy sauce or use some other sauce,if u dont hav rice flour u can use corn flour,any way it will be tasty...thats an indo chinese version,so u can garnish with spring onions instead of coriander leaves...

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  33. That is one good looking, mouth watering meatloaf! I would love to try this. Do you think it might help spraying the broiler pan with Pam to keep it from sticking?

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  34. I didn't think traditional meatloaf could get any better... but you proved that it can!
    -Mini Baker

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  35. You took this to a whole new level. It's kind of like a braciole! The flavors you combined are gorgeous together!

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  36. Katy this is so delicious! Thanks for step by step recipe. Have a great day.Qa

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  37. Company worthy and then some!! Katy, that meatloaf looks amazing.

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  38. That is one beautiful meat loaf, Katy, but it is the mashed potatoes and gravy that catch my eye! Yumm-eee.

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  39. WOW! What an impressive meatloaf! This looks like it's perfect for entertaining. The photos of this are great - they really show off how much work you put into this meal! :)

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  40. Katy, you're such a genius! I'm not a big fan of meatloaf but this is absolutely divine. Already mouthwatering! mm...mm... Thanks for sharing.

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  41. I have to make some changes to make it kosher but I think I can still turn it into a super meatloaf like yours. It is beautiful which is a lot to say for a meat loaf.

    Comfy Cook or Sweet and Savory Says it All

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  42. I love meatloaf! It's such a "comfort" food! This looks delish.

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  43. Nice, Katy! Veggies and meat all wrapped up in one tasty dish! And with mashed potatoes and gravy too. I am in love!

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  44. Great tutorial Katy ~ and your idea of using aluminum foil to help shape the roll is brilliant!

    You have me convinced that I must make this SOON! Thank you for sharing. :)

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  45. I can't wait to make a stuffed meatloaf.I'm thinking of broccoli rabe and pancetta and maybe some thinly slice potato. Thanks for a great idea.

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  46. I really love meatloaf and this one sounds delicious. Thanks.

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  47. WOW! This is a great way to make meatloaf extra special and it looks absolutely delicious!

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  48. I made a meatloaf, Friday and although I did not make this one, which I wanted to do, I made a layered one and it turned out to be quite good and it looked striped.

    We are getting artistic.

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