Italian Meat & Fish Recipes

Spinach & Frittata Stuffed Meatloaf (Polpettone con Frittata & Spinaci)

A stuffed meatloaf always has an edge in terms of colors, flavors and textures.

The basic preparation of the stuffed meatloaf recipe is always the same, but when meatloaf meets omelette.


 

 

Yield: Serves 6

INGREDIENTS:

  • 1 lb veal mince
  • 7 oz washed, blanched and drained spinach
  • 3 eggs
  • 2 oz grated parmigiano reggiano cheese
  • 1 slice white bread
  • 1/4 cup chopped parsley
  • 4 tbsp extra virgin olive oil
  • 1 clove chopped garlic
  • 1 1/2 tbsp all purpose flour
  • 1/4 cup meat stock or wine
  • pinch grated nutmeg
  • salt and black pepper to taste

 

STEP BY STEP RECIPE

 

Roughly chop the blanched spinach and saute on medium high heat along with 1 tbsp extra virgin olive, garlic, salt and pepper to taste. Set aside.
Soak the bread slice in water until soft. Drain out the excess water and set aside.
Beat 2 eggs, season with salt and pepper.
Fry on both sides with 1 tbsp of extra virgin olive oil. Make sure to cook on both sides. Set aside.
In a medium sized bowl, combine the minced beef along with the bread slice softened in water,  grated parmigiano reggiano,parsley, and the grated nutmeg.
Season with salt and pepper.
Mix to combine.
Now add in one beaten egg. Knead all together to form a compact and firm mixture.
Transfer the mixture on a grease proof paper and flatten into a rectangle with the help of hands.
Layer the sauted spinach and the fried egg over the flattened mince mixture. You can always trim off the ends of the rectangle that don’t contain enough of the filling.
The excess mince trimmings can be used to make meatballs.
Roll into a compact log with the filling inside. Press the seams of the log with the help of fingers. Discard the grease proof paper.
Lightly dust with flour and let brown in a pot or pan using 2 tbsp of olive oil.
Transfer into a baking dish that is large enough to fit the log.
Add 1/4 cup beef stock or wine and let cook in a preheated oven at 356 F for 30 to 40 minutes.
Let rest for 10 to 15 minutes before cutting into slices.
Tip! The polpettone could be filled in advance and stored in the refrigerator  for upto 3 days before baking.

 

 

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