Rolled meatloaf with ham, mozzarella and vegetables is a delicious variant of the classic meatloaf made with only meat. To make it, in addition to the cooked ham and the cheese, I added the salted vegetables in the frying pan. I have also enriched the meat mixture with fresh herbs suitable for flavouring meats and vegetables.
BEFORE YOU START: In this post you will find tips and tricks about how getting a compact and at the same time super-moist meatloaf. I’ll advise you the perfect cut of meat for a great meatloaf and how to prepare a crunchy roasted new potatoes and carrots garnish. You will also find out how to properly wash these vegetables so that they can be cooked with the whole peel. In addition to the step-by-step method, you’ll have the video-recipe with all the steps you need to understand how to best prepare an excellent meatloaf!
In making this recipe I started from the delicious variation of the stuffed meatloaf on the Galbani site, wich is much easier and quick to prepare.
📝 INGREDIENTS, PREPARATION TIME AND SERVINGS:
|🍴 Serves||🕓 Preparation||🕓 Cooking|
|8||45 mins + waiting time||1 h|
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FOR MEATLOAF MIXTURES:
- 700 g meat minced twice, not too lean (400 g of veal and 300 g of pork)
- 4 tablespoons tomato sauce (velvety)
- 1 egg (large size)
- Minced fresh herbs (rosemary, sage and basil)
- 3 tablespoons grated Parmesan cheese
- 50 g casserole bread (8 slices of white bread)
- Milk (enough to wet the bread)
- 1 full teaspoon salt ends
- 1 tablespoon ground black pepper
- 180 g ham (I used Galbacotto Fetta Golosa)
- 300 g mozzarella (I used mozzarella Santa Lucia)
- 1 small eggplant
- 1/2 pepper
- 1 zucchini
- 1 carrot
- Fresh or frozen peas
- 1 spring onion
- 1 tablespoon grated Parmesan cheese
- Aromatic herbs (basil, thyme, sage and laurel)
- extra virgin olive oil
- Salt and ground black pepper
- 1 banged egg
- Fine breadcrumbs
- 1 kg of new potatoes
- 500 g of small carrots
- 1 bunch of cherry tomatoes
- Chopped rosemary
- extra virgin olive oil
- Salt and ground black pepper
First, remove the mozzarella from its preserving water. Tip: After 15 minutes move the mozzarella into the fridge, so it will become dryer.
You can replace the mozzarella with other cheeses as you wish; You can use caciocavallo cheese, sweet or smoked cheese, scamorza, tuma etc.
Prepare vegetables for filling:
Wash, dry, and cut the vegetables in the direction of their length. I only used the outer parts of the eggplant; I also used the outside parts of the courgettes leaving about 1 cm of pulp.
On a moderate fire, fry for a few minutes in the frying pan aubergine with two tablespoons of olive oil, a clove of garlic and 2-3 basil leaves; Season with salt and ground black pepper. Sprinkle the pepper by combining a spoon of olive oil, a few sprigs of thyme, a clove of garlic, salt and pepper for 10 minutes in low heat, placing a lid on the pan.
Cook on medium heat for about 4 minutes with zucchini together with carrots with a string of olive oil, salt and ground black pepper. Peel the peas from their pods and cook them in a pan with a spoon of olive oil along with the onion, a laurel leaf, a leaf of sage, salt and ground black pepper. Cook for about 5 minutes in low heat, placing a lid on the pan.
Leave the cooked vegetables aside until they are used.
Prepare the meatloaf:
In a large bowl, combine mince, tomato sauce, egg, chopped herbs, grated Parmesan cheese, salt, ground black pepper and the milk soaked bread (Soak bread in the milk for a few seconds and squeeze it gently to drain excess milk). Mix all ingredients with hands until well combined.
The perfect cuts of meat for a great meatloaf: beef / veal cuts: belly or scalph or shoulder arm; Pork cuts: shoulder or bacon; Both ground twice, in order to get a nice compact meatball. A good balance between lean and fat meat will improve the meatloaf for its flavor and softness.
The egg serves to bond the ingredients and not to soften the meatloaf; therefore, an egg for 700 g of ground is more than enough to tie it. The tomato sauce and the milk soaked bread cannot be missed if you want to get a soft meatloaf.
Tip the mince onto cooking paper and shape into a large rectangle (30 × 20 cm), about 1.5 cm thick. Spread the ham and vegetables over the rectangle, leaving 2-3 cm around the edge with no topping.
Distribute cubes of mozzarella, sprinkle over a tablespoon of breadcrumbs and a spoonful of parmesan; These two ingredients will absorb the excess water that will release the mozzarella in baking. Taking the long edge of the cooking paper, tightly roll the meatloaf away from you, tucking in cheese & vegetables as you go. Pull back the cooking paper as you roll.
Seal the ends of the mince so the filling does not leak out. Place the meatloaf inside a plum cake mould (of the appropriate size) and leave it in the fridge for at least 1 hour; Even better if you leave it all night.
This will serve to solidify the meatloaf and will prevent it from opening during cooking.
Prepare vegetables for garnish:
Wash potatoes and carrots in cold water where you have added a spoon of bicarbonate; This will allow you to disinfect vegetables as the intended cooking is with the whole peel. Use a new and clean sponge, rub it gently, taking care not to remove the peel.
Why potatoes and carrots with the peel? It is to give more flavor and more rustic look! If you decide to peel potatoes and carrots be careful about cooking, it may take a few minutes less.
Cut the potatoes and carrots as you like, however, considering the cooking times, do not cut them too thin. Season with extra virgin olive oil, salt, pepper and chopped rosemary; mix well.
Finish and cook the meatloaf:
Remove the meatloaf from the fridge and place it diagonally on a large pan covered with oven paper. Sprinkle the meatloaf with the beaten egg and sprinkle it with fine breadcrumbs, making it adhere even to the sides. Remove the excess breadcrumbs from the pan and distribute the seasoned vegetables in the side spaces.
This is another secret to getting a super-moist meatloaf! Egg-brushing and sprinkling of breadcrumbs the meatloaf will create a kind of crust that will keep moisture inside and will prevent the surface from “creeping” during cooking and consequently prevents the filling out. That is why it is also important to keep the meatloaf in the fridge for at least an hour, or better still all night.
Bake the meatloaf in the preheated oven at 410°F (210°C) for 15 minutes; Then lower the temperature to 374°F (190°C), put the bunch of cherry tomatoes in the baking tray, sprinkle with a pinch of salt and continue cooking for another 45 minutes.
Another secret to keeping the meatloaf super-moist is to put a small bowl of water with some cloves and some bay leaf in the last 25 minutes of cooking in the bottom of the oven.
The meatloaf with ham, mozzarella and vegetables is ready. Bring out and leave it cool down and deal for about 15 minutes before serving. Then cut it into slices of about 1 centimetre thick; Transfer the slices gently on a large serving dish. Distribute the vegetables around.
Enjoy your meal!
Conservation: Keep the meatloaf refrigerated inside a hermetic container for a few days at most. You can freeze it raw but also cooked – if you have used raw ingredients that are not frozen beforehand.