Spinach and Caciocavallo Stuffed Meatloaf with Roasted Vegetables

Spinach and Caciocavallo Stuffed Meatloaf

Category: Main Course
Servings: 4

This delicious and hearty stuffed meatloaf features a savory filling of spinach and caciocavallo cheese, combined with a flavorful blend of two meats – beef and pork. A mix of tender vegetables like carrots, potatoes, and artichokes perfectly complement the dish, creating a complete and satisfying meal. Whether you are hosting a family dinner or serving guests for a special occasion, this recipe is sure to impress with its layers of flavors and textures.

Ingredients:

Instructions:

1. Prepare the Spinach Filling:
   Start by washing and cleaning the spinach. Heat a pan over medium heat and drizzle some extra virgin olive oil. Add the garlic and sauté until fragrant, then add the spinach. Season with a pinch of salt and cover with a lid. Cook the spinach for about 3 to 4 minutes, stirring occasionally. Once cooked, remove the garlic clove and allow the spinach to drain, removing any excess water.

2. Prepare the Meatloaf Mixture:
   In a large mixing bowl, combine the ground beef and ground pork. Add the beaten egg, breadcrumbs, and the previously processed bread (use a food processor to crumble the bread into small bits). Season with salt, black pepper, chili pepper, and freshly minced garlic. Mix everything thoroughly with your hands until all the ingredients are well combined.

3. Prepare the Spinach Filling for the Meatloaf:
   After draining the spinach, chop it finely with a knife. Add the chopped spinach to the meat mixture, along with the breadcrumbs. This helps absorb any moisture from the spinach, ensuring that your meatloaf holds together well during baking.

4. Assemble the Meatloaf:
   Lay a sheet of parchment paper on a flat surface. Place the meat mixture onto the parchment, shaping it into a rectangle of approximately 30×22 cm. Layer the slices of caciocavallo cheese down the center of the rectangle, followed by the spinach mixture. Carefully fold the edges of the meat over the filling, using the parchment paper to help you roll the meatloaf into a tight cylinder. Ensure that the edges are well sealed to prevent the filling from spilling out during cooking.

5. Prepare the Vegetables:
   While the meatloaf is being assembled, prepare your vegetables. Clean the artichokes by cutting them in half and placing them in water with lemon to prevent browning. Peel and slice the carrots into medium-sized strips. Wash the potatoes and cut them into wedges, leaving the skin on. Slice the artichokes into thin strips, aiming to get 4 pieces from each half.

6. Season the Vegetables:
   In a separate bowl, combine the garlic, rosemary, and thyme, and finely chop them into a fragrant herb mixture. Toss the vegetables with this herb blend, adding a drizzle of extra virgin olive oil, salt, and freshly ground black pepper. Ensure all the vegetables are evenly coated with the seasoning.

7. Bake the Meatloaf:
   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Place the stuffed meatloaf on the prepared baking sheet, positioning the seasoned vegetables around the meatloaf. Brush the top of the meatloaf with a little olive oil to help it brown beautifully during cooking.

8. Cooking the Meatloaf and Vegetables:
   Place the baking sheet in the preheated oven and bake for about 40-50 minutes, or until the meatloaf is fully cooked through and the vegetables are tender. Check the internal temperature of the meatloaf; it should reach 70°C (160°F) to ensure it’s fully cooked. If needed, give the vegetables a little stir halfway through cooking for even roasting.

9. Serve:
   Once the meatloaf is cooked, remove it from the oven and let it rest for a few minutes. This helps the juices settle and makes it easier to slice. Slice the meatloaf and serve with the roasted vegetables on the side. Enjoy this hearty and flavorful dish with a fresh salad or your favorite sides.

Tips for Success:

• Meat Choices: The combination of ground beef and ground pork creates a rich and flavorful base for the meatloaf. However, you can adjust the ratio to suit your preferences or use only one type of meat if desired.

• Spinach Preparation: Be sure to properly drain the spinach to avoid excess moisture in the meat mixture. This ensures that the meatloaf holds its shape during baking.

• Cheese Variations: If you can’t find caciocavallo cheese, you can substitute it with another firm, flavorful cheese like provolone or mozzarella. The cheese adds a creamy texture and delicious flavor to the filling.

• Vegetable Variety: Feel free to swap or add different vegetables to the roasting tray, such as bell peppers, zucchini, or onions. The roasting process brings out their natural sweetness and adds depth of flavor to the dish.

• Resting Time: Letting the meatloaf rest after baking allows the juices to redistribute, resulting in a more moist and tender slice.

This Spinach and Caciocavallo Stuffed Meatloaf is a show-stopping dish that blends savory flavors with tender textures, perfect for family meals or special occasions. With its juicy meatloaf exterior and melty cheese and spinach filling, every bite will be a delightful experience. Enjoy this comforting classic, made even more special with the addition of roasted seasonal vegetables, for a truly satisfying meal.