Stuffed Italian Meatloaf

Turn your mundane meatloaf into something more exotic!  This recipe was inspired by an old friend, who is a great cook.  She worked with first generation Italian immigrants in the Detroit-Windsor auto sector back in the days when the booming industry drew new immigrants in search of factory work.  The not so glamorous meatloaf has been a staple of the blue-collar North American diet for generations. Elevating the meatloaf into the epicurean realm, inspiration was taken from Italian dishes featuring rolled meats, such as braciola and involtini to form this hybrid rotolo.

 

 

The rotolo is Italian seasoned minced beef stuffed with ham and cheese, and glazed with tomato sauce.  Made in a manner, similar to a jelly roll, the Rotolo Toscano is stuffed with typical Italian or Tuscan regional ingredients. 

 

Stuffed Italian Meatloaf
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
 


Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: Kevin Lamoureux
Ingredients
Meat Mixture
  • lbs. lean ground beef
  • ½ cup finely chopped white onion
  • 1 garlic clove finely minced
  • 1 egg
  • 2 tbsp dry onion soup mix
  • ¼ cup chile sauce
  • ½ tsp fresh ground black pepper
  • 1 tbsp oregano
  • ¼ tsp anise
  • ¼ tsp crushed dried chilies
  • ½ cup breadcrumbs
  • ½ cup passata or crushed tomato for the glaze
Filling
  • 1 cup shredded mozzarella
  • 2-3 thin slices Prosciutto Cotto cooked ham
Instructions
  1. Preheat oven to 350°F
  2. In a large bowl, combine mixture ingredients
  3. Evenly roll out the mixture onto plastic wrap or wax paper making a ½ inch layer
  4. Make a second layer with the ham slices
  5. Spread out the cheese as the third layer
  6. Roll up the layers as a jelly roll with the help of the wrap/paper underneath
  7. Close the ends and form into a loaf shape
  8. Spray a broiler rack with non-stick spray then place loaf onto rack
  9. Coat loaf with the passata or tomato sauce
  10. Add a little water to the bottom of the broiler tray
  11. Bake for 1 hour 15 minutes
  12. Let stand 5 to 10 minutes before serving
Recipe Notes

You can make your own variation of the stuffing, using other Italian cheeses like Parmesan, Pecorino, and adding spinach or basil leaves.

 

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