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Soft oven-baked meatloaf

/5

INGREDIENTS

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

INSTRUCTIONS

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.
Creator
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.