Stuffed meatloaf

    1 hour

    This meatloaf is ideal for both meat and vegetable lovers since it has a lovely stuffed vegetable centre. Children who don't typically like meat will like this meatloaf because it's very soft and tasty.

    8 people made this

    Serves: 6 

    • 1 large carrot
    • 100g frozen spinach
    • 600g minced beef
    • 1 egg
    • 3 tablespoons dried breadcrumbs
    • 3 tablespoons grated Parmesan cheese
    • salt and pepper to taste
    • 3 slices of cooked prosciutto
    • 3 thin slices of Provolone cheese
    • 2 hard boiled eggs, peeled
    • 5 rashers of pancetta
    • 120ml white wine

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Parboil the carrot in a small saucepan in salted boiling water. Keep the carrot whole. Drain before it gets too soft and set aside to cool
    2. In another small saucepan, quickly boil the spinach till just tender. Drain and set aside.
    3. In a large bowl, mix the minced beef, egg, breadcrumbs, Parmesan cheese and season with salt and pepper. Work the beef mixture with your hands until you get a compact and homogeneous mix. Roll out the meat mixture on a clean work surface, pressing with the palms of your hands until the meat is about 5mm thick.
    4. Place the prosciutto, Provolone cheese, spinach, carrot and whole eggs in layers lengthways across the centre of the meat mixture. Roll the sides of the meat mixture over the stuffing, and press well to seal. It might seem impossible but it is doable!
    5. When the meatloaf is sealed, place it in a greased baking dish and place the pancetta on top.
    6. Bake in a preheated oven at 180 C / Gas 4 for about 25 minutes. About half way through, pour the white wine over the meatloaf.

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    Reviews in English (2)


    Loved it, would be nice cold, with a good salad selection as well  -  27 Apr 2014


    We really liked this meatloaf. The only change that I made was to slice the carrots just because I didn't know how I could balance a boiled egg on a whole carrot. lol Thanks for posting the recipe  -  12 Sep 2012