STOVE TOP STUFFING MEATLOAF

Ingredients

 

°Minced Meat 350G MINCED BEEF

°Mortadella 3 tranches MORADELLA

°Egg 1 UNIT

°2 SLICES SLICED WHITE BREAD.

°Milk JUST ENOUGH MILK TO SOAK THE BREAD.

°Parmesan cheese 30 GRAMS

°Pecorino 30 GRAMS

°Salt

°Cheese Slices A SLICE OF PROCESSED CHEESE

°Broccoli A HANDLING OF COOKED AND DRAINED CABBAGE, BROCCOLI OR SPINACH

 

*Preparation:

 

Thoroughly mix the minced meat with the egg, parmesan, pecorino, slices of bread soaked in milk (then squeezed), salt and pepper. Spread the mixture on a sheet of parchment paper to form a rectangle. Place mortadella, one or two slices of melted cheese of your choice, and cooked and well-drained vegetables, such as spinach, cabbage or broccoli. Roll it up using parchment paper to obtain the classic shape of a meatloaf. Add a few flakes of butter and cook at 180°C for 30 minutes. Meanwhile, wash the new potatoes, cut them into pieces and rinse them. Boil them for 5 minutes in salted water. Once the half hour of cooking has elapsed, put the oven on the grill function and add the potatoes. Bake another 20 minutes, turning the meatloaf halfway through cooking to brown evenly. To serve.

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