The ham and cheese Meatloaf is a real classic recipe famous all over the world, so much so that in America it is a real typical dish for families. The stuffed baked meatloaf is made with minced veal meat flavored with herbs and cheese and then stuffed as you like best.
The result is a very tasty and intensely flavored second course, suitable for those who want to consume a more complex dish than a simple slice of meat but without mixing a thousand flavors.
- 800 g of minced veal
- 1 egg
- 2/3 cup Parmigiano Reggiano
- 1 cup breadcrumbs
- Salt, to taste
- Parsley, to taste
- Rosemary, to taste
- 200 g cooked ham
- 250 g scamorza cheese
Chop perfectly the parsley. Use the mixer, a sharp knife or a crescent.
Now start the real preparation of the dish. Take a large bowl and add the minced meat, breadcrumbs, egg, grated Parmigiano Reggiano and the parsley previously prepared. Add salt and pepper to taste and mix all the ingredients.
The result that you will have to obtain will be a very compact and dry compound, which must however always remain soft. This is, in fact, the true characteristic of the dish, which makes this dish so popular all over the world.
Once the dough is made, take a sheet of baking paper and pour over the mixture you have obtained. Try to spread it to cover the whole width of the parchment paper, giving it a rectangular shape. It is important that the meatloaf is well placed on baking paper, so as to have a homogeneous result. Put cooked ham and cheese on the meat. Form the meatloaf.
Roll the parchment paper as if it were a candy, squeezing it well and put in the fridge to rest for at least an hour. In this way, in fact, it will take the shape well.
After this time, take it back from the refrigerator, remove the parchment paper and pass it very gently over a little breadcrumbs. In this way you will create a delicious crust in the oven, which will make it even greener.
Now take a pan and arrange the meatloaf that you will have to sprinkle with a little extra virgin olive oil and rosemary, so as to give the preparation not only a flavor but also an even more intense fragrance.
At this point put in the oven at 400°F for about 50 minutes. It is well cooked when it will look very golden on the outside. When it is cooked remove it from the oven and let it rest a couple of minutes before going to cut it into slices.
Store the meatloaf in the refrigerator for a couple of days at most covered with a cling film or closed in an airtight container. In this way its softness will be maintained.