In this recipe we flavor a mixture of beef and pork with chopped parsley and press it into a cast iron skillet. Then we brush the baked meatloaf. Once ready, let your meatloaf rest in a pan and serve it with the side dish you prefer.
Add the ground beef, eggs, Parmesan cheese, stale bread soaked in milk and then squeezed, chopped parsley, salt and pepper in a bowl. Also add the wine and knead with your hands, so as to mix all the ingredients well. Transfer the dough onto a sheet of parchment paper and mash it into a rectangular shape.
Place the slices of smoked scamorza cheese and ham on top and roll up gently with the help of parchment paper. Then spread some breadcrumbs on the meatloaf. Heat the oil in a non-stick pan, add the meatloaf and cook on all sides, turning it gently, until the surface is golden brown. Simmer with the wine and then add the glass of vegetable broth. Cover, lower the heat and cook for about 40 minutes: if the sauce is too liquid, remove the lid for the last 10 minutes of cooking. Once ready, let your meatloaf rest in a pan and serve it with the side dish you prefer.
You can prepare your meatloaf in a pan with ground beef, ground veal, ground pork or with a ground mixture of all these kind of meats.
To give a more intense flavor to your meatloaf, use red wine to simmer, instead of white wine.
For the filling you can use your favorite ingredients such as mozzarella cheese, soft cheese, speck, mortadella, but also vegetables such as spinach or mushrooms. A very tasty alternative is the meatloaf with mushrooms and scamorza cheese, to always be cooked in a pan.
If you want to enjoy your meatloaf the next day, the advice is to grill the slices until a crispy crust is formed: it will only take a few minutes, to avoid drying the meatloaf slices too much.
You can preserve the meatloaf for 2 days in the refrigerator, in an airtight container.