Meatloaf in a pan: the quick recipe for a soft and juicy stuffed second course
recipe
Preparation: 15 min
Cooking: 40 min
Rest: 10 min
Difficulty: Easy
Serves: 6-8 people
![Image](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella-1200x675.jpg)
ingredients
For the dough
Ground beef
600 gr
Stale bread crumbs
150 gr
Grated Parmesan cheese
30 gr
Egg
3
Chopped parsley
qb
salt
qb
For the filling
Sliced scamorza
100 gr
Baked ham
100 gr
you also need
White wine
1 cup
Vegetable broth
1 glass
Bread crumbs
qb
Extra virgin olive oil
qb
Pan-fried meatloaf is a rich and tasty second course that immediately brings to mind childhood and Sunday family lunches . A variation of the classic baked dish , much loved by adults and children, made with a mixture of minced meat and a delicious filling of ham and cheese.
Preparing it is very simple: just mix the ground beef with the eggs, breadcrumbs, stale bread, soaked and well squeezed, and grated parmesan. The mixture thus obtained will then be spread into a rectangular shape on a sheet of baking paper, stuffed with cooked ham and provola slices, shaped into a cylinder and then sprinkled with a handful of breadcrumbs.
The result will be a tasty and irresistible dish that, after cooking in a pan with a splash of white wine and hot vegetable broth , will be soft, juicy and with a delicious stringy heart . Once ready, you can serve the meatloaf with a portion of roasted potatoes , gratinated vegetables , grilled courgettes or, more simply, with a mixed salad and fragrant slices of wholemeal bread .
If you wish, you can also prepare it in advance and heat it up when serving it, or, when temperatures rise, enjoy it sliced, warm or cold: it will be delicious anyway. For a version with sauce , perfect for mopping up the sauce at the end, simply follow our instructions, then place the meat in a pan with 800 ml of very hot tomato sauce and leave everything to cook for about 45 minutes.
Meatloaf is also a fridge-emptying and anti-waste recipe that can be customized as desired with ingredients available at home: cheese slices, scamorza, sweet raw ham, mortadella… But also sautéed mushrooms , spinach, diced pumpkin or other vegetables depending on the season.
Find out how to prepare meatloaf in a pan by following the step-by-step procedure and tips. If you liked this recipe, try your hand at meatloaf in a crust .
How to make meatloaf in a pan
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_unire_uova_1.jpg)
Step 1
Collect the minced meat in a bowl and add the eggs1.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_unire_formaggio_2.jpg)
Step 2
Add the grated parmesan cheese2.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_unire_pane_3.jpg)
Step 3
Pour the stale bread crumbs3, previously soaked and well squeezed.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_unire_prezzemolo_4.jpg)
Step 4
Flavour with chopped parsley4and season with salt.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_mescolare_5.jpg)
Step 5
Start mixing the ingredients with the prongs of a fork5.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_amalgamare_6.jpg)
Step 6
Continue kneading with your hands6until you get a smooth mixture.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_stendere_7.jpg)
Step 7
Spread the prepared dough on a sheet of baking paper and form a rectangle7about 1 cm thick.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_farcire_8.jpg)
Step 8
Stuff with the scamorza slices8, slightly overlapping, and leave a few cm of space at the top of the rectangle to prevent the filling from leaking out when closing the meatloaf.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_farcire_9.jpg)
Step 9
Form a second layer with cooked ham9.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_arrotolare_10.jpg)
Step 10
Using the baking paper, start rolling up the meatloaf.10until you get a cylinder.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_arrotolare_11.jpg)
Step 11
Shape the meatloaf with your hands11and sprinkle it with breadcrumbs.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/12/Polpettone-in-padella_rosolare_12.jpg)
Step 12
Heat a drizzle of oil in a non-stick pan and place the meatloaf inside12.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_cuocere_13.jpg)
Step 13
Brown it well on all sides.13.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_cuocere_14.jpg)
Step 14
Wet with the white wine, let it evaporate and then add the boiling vegetable stock14.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella_cuocere_15.jpg)
Step 15
Cover with a lid and leave to cook on a low flame for about 40 minutes: if the cooking liquid is too liquid, remove the lid 10 minutes before the end.15and let the sauce reduce.
![](https://staticcookist.akamaized.net/wp-content/uploads/sites/21/2022/11/Polpettone-in-padella.jpg)
Step 16
Once ready, place the meatloaf on a serving dish and let it rest for a few minutes before cutting it into slices.16; then bring to the table and serve.
Advice
Before slicing the meatloaf, we suggest you let it rest for at least ten minutes: this way the meat will not crumble when cut, and you will get perfect, whole slices.
For a richer and more flavourful taste you can opt for a mixed minced beef and pork, while if you love white meats you can try your hand at a chicken or turkey meatloaf , enriched with spices and chopped aromatic herbs.
If you wish, you can opt for red wine instead of the white wine used in cooking: more full-bodied and with distinctly aromatic notes.