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
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
Step 1
Collect the minced meat in a bowl and add the eggs1.
Step 2
Add the grated parmesan cheese2.
Step 3
Pour the stale bread crumbs3, previously soaked and well squeezed.
Step 4
Flavour with chopped parsley4and season with salt.
Step 5
Start mixing the ingredients with the prongs of a fork5.
Step 6
Continue kneading with your hands6until you get a smooth mixture.
Step 7
Spread the prepared dough on a sheet of baking paper and form a rectangle7about 1 cm thick.
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.
Step 9
Form a second layer with cooked ham9.
Step 10
Using the baking paper, start rolling up the meatloaf.10until you get a cylinder.
Step 11
Shape the meatloaf with your hands11and sprinkle it with breadcrumbs.
Step 12
Heat a drizzle of oil in a non-stick pan and place the meatloaf inside12.
Step 13
Brown it well on all sides.13.
Step 14
Wet with the white wine, let it evaporate and then add the boiling vegetable stock14.
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.
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.