Baked meatloaf Sicilian style, baked and served with perfect potatoes, with crisp, golden crust. Sunday lunch, Winter, Sicily, whole day: after ragout timbale anelletti active in the table stuffed meatloaf and baked in the oven of the mother, with a flood of baked potatoes. Is’ just that you should imagine the Sicilian Sundays of my life, or at least those winter. On my YOUTUBE CHANNEL you will also find the VIDEO RECIPE Stepper baked meatloaf Sicilian. Because I know I roll the meat loaf can be scary and, seeing, you will have no more doubts.
Today I leave one of my recipes Heart and family, the recipe of the stuffed baked meatloaf Sicilian: A soft ground beef chest 'cunzata’ or well-seasoned, which contains bacon, whole hard-boiled eggs and lots of stringy cheese. The meatloaf is baked in the oven and, by tradition, It is accompanied by baked potatoes with plenty of rosemary and black pepper.
The alternatives in terms of rolled and stuffed with meat
This version is still my favorite, but also take a look to the recipe of MEAT ROLL SAUCE or, On the subject of seconds stuffed Sicilian dishes, at Falsomagro VEAL STUFFED, all’ROLLED PORK AND ARTICHOKES, the legendary Falsomagro TO PALERMITANA and all’ROLLED RABBIT STUFFED SICILIAN.
The stuffed baked meatloaf is delicious just made, with cheese spinning, but it is cool amazing, accompanied by a mixed salad. The filling of this meatloaf is the classic version, the everlasting, but you can pick and add spinach or chard boiled and well squeezed, or replace the bacon with another type of salami, or stuff the meat loaf with a thin omelet instead of the boiled eggs. And now I bid, As always, Have a nice day.
FOR MEAT LOAF:
800 grams of ground mixture of beef and pork
the crumb of two soft rolls or 6 slices of bread without the edges cassette
80 grams of grated Parmigiano Reggiano PDO
40 grams of grated pecorino cheese Dop
chopped parsley, to taste
salt and pepper, to taste
fresh medium onion, finely chopped
extra virgin olive oil, to taste
FOR THE STUFFING:
4 boiled eggs
300 grams of cheese or provolone unripened
100 grams of thinly sliced bacon coppata
Before preparing the stuffed meatloaf in the Sicilian oven look carefully at mine YOUTUBE CHANNEL the VIDEO RECIPE step by step, where you will see the whole process. First of all, place in a bowl the minced, the bread or bread soaked in milk box (or in the water) and wrung out, the onion grated or finely chopped, Parmesan cheese and grated pecorino, chopped parsley and eggs. Season with salt and pepper and mix until you get a homogeneous mixture.
When the ground is well seasoned, spread on a sheet of parchment paper around the ground, up to form a rectangle of about one centimeter and a half of a thickness. Covering the surface of the rectangle with the bacon coppata, leaving two centimeters along each edge. Then spread on the surface of the cheese cut into thick slices and then to have the center boiled eggs, lined up one after the other the entire length of the meatloaf, as you see in VIDEO RECIPE. Helping you with parchment paper, roll the meatloaf on itself, closing the ends well, so as to form a kind of sausage and making sure that the surface of the meatloaf both compact and without cracks. Pressing the meatloaf with hands on each side and put the meatloaf wrapped in parchment paper on a baking sheet. Store the meatloaf in the refrigerator for at least an hour.
Preheat the oven to 180 degrees static. While the oven heats up, unroll the baking paper and grease the meatloaf abundantly with the extra virgin olive oil. Arrange over one or two sprigs of rosemary and bake for 45 minutes or until the surface of the loaf will not be well colored.
I suggest you serve the meat loaf stuffed Sicilian, simply baked potatoes, dressed with extra virgin olive oil, Salt, pepper and Rosemary: You must cook the potatoes in a separate pan and, only in the last 10 minutes, when they are already cooked, add them to the pan of meat loaf, so they will infuse the sauce and the taste of the meat. Serve the meatloaf stuffed Sicilian after having done it stand for 10 minutes, so that it remains compact but the cheese melted. And Bon Appetit!
MATCHING: "Barbazzale", Etna Doc White, vintage 2017, produced by Cottanera cellar, in the village of Castiglione di Sicilia. A volcano wine, that smells of citrus and white flowers. Excellent in pairing with eggs and potatoes, this Sicilian wine accompanies this recipe with extreme delicacy, allowing full exploitation of the flesh.
The stuffed meatloaf Sicilian is also delicious cold or heated in the oven or in a pan with a little butter. We do a straight by real gourmands: in family, when advancing the cut in slices and put it between two slices of bread with a little 'mayonnaise. A delight!