Soft oven-baked meatloaf
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.