A classic of Italian cuisine, meatloaf with parmesan, basil and mozzarella au gratin is a dish full of flavour and perfect for any occasion. Soft on the inside and crunchy on the outside, it will win over the whole family.
Ingredients
For 6 people:
500 g of mixed minced meat (beef and pork)
2 eggs
100 g of grated parmesan cheese
100 g of stale bread soaked in milk
50 g of breadcrumbs
A bunch of fresh basil
150 g of mozzarella (preferably fiordilatte)
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
1 clove of garlic (optional)
Preparation
Preparation of the meat mixture:
In a large bowl, combine the minced meat, eggs, grated parmesan cheese and the bread soaked in milk and well squeezed. Mix until the mixture is smooth. Add salt, pepper and finely chopped basil. If you like, add a clove of minced garlic.
Shaping the meatloaf:
Spread the mixture on a sheet of baking paper and give it a rectangular shape. Distribute the mozzarella in thin slices in the center, leaving a border of about 2 cm. Roll up the mixture using the baking paper, closing the ends well to prevent the filling from leaking out during cooking.
Baking in the oven:
Transfer the meatloaf to a baking tray, drizzle with oil and sprinkle with breadcrumbs. Bake in a preheated oven at 180°C for about 40-45 minutes. In the last 10 minutes, raise the temperature to 200°C to obtain a golden and crispy crust.
Resting and serving:
Once cooked, let the meatloaf rest for 10 minutes before slicing. Serve hot with a side of grilled vegetables or a fresh salad.
Chef’s tip
For an even more intense flavor, sprinkle some pecorino romano on top before baking.
We ask for your support! If you enjoyed this recipe, don’t forget to like, share and follow us for more delicious culinary ideas. Enjoy!
