Schools by Region

• Abruzzo
• Aosta Valley
• Apulia
• Basilicata
• Calabria
• Campania
• Emilia - Romagna
• Friuli - Venezia Giulia
• Lazio
• Liguria
• Lombardy
• Marches
• Molise
• Piedmont
• Sardinia
• Sicily
• Trentino - Alto Adige Sudtirol
• Tuscany
• Umbria
• Veneto

Things to do in Italy

• Things to do in Italy

Recipe Stuffed Meatloaf

600 grams of ground, 1 egg, 1 pinch of nutmeg, 50 grams of Parmesan, 80 grams of breadcrumbs, 350 grams of spinach, 80 grams of speck, 4 hard-boiled eggs, salt to taste

To prepare the stuffed meatloaf with this tasty recipe, boil the eggs and spinach. Once cooked spinach drain them and squeeze them well. We clean the eggs and keep everything aside. In a bowl, add the minced meat, salt, egg, nutmeg, Parmesan and begin to knead. At this point we add the breadcrumbs little by little until we incorporate it all. Spread the meatloaf mixture on a sheet of parchment paper to obtain a rectangle about 1 centimeter thick; cover with another sheet and spread better with a rolling pin to flatten. We begin to stuff the meatloaf: we cover the surface with the boiled and squeezed spinach, then we make a layer with the speck slices and finally we add the 4 boiled eggs all in a row and close to the edge. Now we have to roll it all up with the flap of the parchment paper and close the meatloaf back on itself. Then roll the parchment paper on the meatloaf and close the edges tightly as to form a "candy". Place it on a baking sheet and bake at 200 ° for 40-45 minutes. Once the stuffed meatloaf is removed from the oven, let it rest covered with a cloth until it becomes warm. Then gently open the parchment paper and we can cut it into slices. In this way it remains compact and moist inside and we will have perfect slices without risking to break it. The stuffed meatloaf is excellent both hot and cold, also accompanied with a tasty mix of baked vegetables.