The mini meatloaves are a simple and super greedy recipe stuffed with ham and cheese. It's so delicious that will drive children and adults alike crazy. As you cut them, you will find out a heart of cooked ham and stringy smoked provola cheese. The mini meatloaves are first browned in a skillet to create a golden and irresistible external crust, and then passed in the oven. The result is a soft and succulent delicacy, to be served as a main course or single dish with a salad or seasonal vegetables. So let’s find out how to prepare the mini meatloaves by following our recipe step by step.
Collect the minced meat in a bowl, add the chopped parsley (1) and mix well.
Add salt and pepper and then season with a drizzle of extra-virgin olive oil (2).
Make many small rectangles with the minced meat and spread over the cooked ham and a slice of smoked provola cheese (3).
Roll up the rectangle with the help of your hands (4).
Pass the mini meatloaves in the flour (5).
Beat the egg in a bowl and dip the mini meatloaves in it (6).
Drain the mini meatloaves and finally pass them in the breadcrumbs (7).
Pour two fingers of extra-virgin olive oil into a pan and put on the fire; once hot, arrange the mini meatloaves in the skillet (8) and cook them on both sides until they will be golden brown. Finally drain them, transfer them to a baking tray and bake them at 170 degrees C for about 20 minutes.
After the cooking time will be elapsed, take the mini meatloaves out of the oven and transfer them to serving dishes. Garnish with a little rosemary and serve (9).
The mini meatloaves can be stored in the refrigerator for a maximum of 1-2 days, inside a special airtight container; before eating, heat them in the microwave oven or in the oven. You can also freeze them, if you prefer.