Soft oven-baked meatloaf

For 4–6 Servings:

For the meat mixture:

• 500 g (1.1 lb) mixed ground meat (beef and pork)
• 100 g (3/4 cup) stale bread (or breadcrumbs)
• 1 egg
• 50 g (1/2 cup) grated Parmesan cheese
• 100 g (3 1/2 oz) provola cheese, diced (or other melting cheese)
• 1 garlic clove, minced
• 1 tablespoon chopped parsley
• Salt and pepper, to taste
• 100 ml (scant 1/2 cup) milk, or as needed to soften the bread
• Nutmeg, to taste

For cooking:

• 200 ml (3/4 cup) meat broth
• 2 tablespoons extra virgin olive oil

Prepare the bread:

• Tear the stale bread into pieces and soak it in milk for 10 minutes. Squeeze out the excess liquid. 

Make the meat mixture:

• In a large bowl, mix the ground meat, soaked bread, egg, Parmesan, parsley, minced garlic, salt, pepper, and nutmeg until well combined.
• Add the diced provola and mix gently.

Shape the meatloaf:

• On a sheet of parchment paper, shape the mixture into a uniform meatloaf.

Bake the meatloaf:

• Preheat the oven to 180°C (350°F).
• Place the meatloaf in a baking dish and pour the broth around it to keep it moist.
• Bake for about 45 minutes, basting occasionally with the broth.

Check doneness:

• Ensure the surface is golden and the internal temperature reaches at least 70°C (160°F). If you don’t have a thermometer, check with a knife: the juices should run clear.

Rest and serve:

• Let the meatloaf rest for 10–15 minutes before slicing. This will help retain its juices.
• Serve warm with roasted potatoes or creamy mashed potatoes for a comforting meal.