Hello there!
October is here, which means that temperatures are steadily decreasing and we’re full in Fall season.
I moved to Belgium a few weeks ago (long story, I will make a separate blog post about that) and in usual Belgian custom… it has been cloudy/raining for over a week.
You might think “oh, that’s sad!”, but eh… not really: this is the perfect weather (or perfect excuse lol) for hearty and rich comfort food.
Chai lattes, pies, tarts, baked veggies, rich soups, meatloaf… you name it, I cook it!
Today’s recipe is a Meatloaf! Yes, but not any meatloaf, a Provolone and Ham Stuffed Meatloaf.
Think of it as a Meatloaf meets Polpettone, La Vie Bami edition.
In case you were wondering, polpettone is the Italian version of what’s know in the Anglo world as meatloaf: many different recipes can be found of this polpettone all over Italy, my favorite being the stuffed one.
As much as I love Italian Polpettone, I have to admit that I also like the Ketchup and Barbecue topping of the American meatloaf, so I decided to combine both recipes.
Much more like my last recipe, this is the perfect dish for a Saturday night with kids and adults, or the perfect cheat meal when you want to go aaaaall out on your calorie intake (ehm ehm).
You can serve this with baked potatoes or steamed vegetables; I personally like to eat this with steamed potatoes and broccoli to offset the heaviness of the meatloaf… and also because I’m a member to that exclusive club of people who have genuinely always loved broccoli, before the healthy IG trends xD
Well without further ado, here’s the recipe.
Scroll down for video intructions.
Ham and Provolone Cheese Stuffed Meatloaf
Course: MainCuisine: American, Italian6
servings25
minutes40
minutesIngredients
700g Ground beef
100g Breadcrumbs
1 Red onion (finely chopped)
1 Egg
1 teaspoon Paprika
½ tablespoon Garlic powder
Black pepper
170g Provolone
1700g Prosciutto
Dried Oregano
Olive oil
70g Red wine + 3 tablespoons
70g Barbecue sauce (or/and Ketchup)
Directions
- In a large bowl, mix the beef, breadcrumbs, red onion, egg, paprika, garlic powder and 70g of wine. Do not overmix.
- Place one sheet of baking paper on the kitchen worktops and spread the meat into a rectangular shape with the shorter side the lenght of the loaf pan.
- Cover the surface with Provolone cheese then with prosciutto.
- Carefully detach the meat from the baking paper and roll it over.
- Preheat the oven to 200°C.
- Pour 2 tablespoons of wine to the bottom of the pan and brush the sides with olive oil.
- Carefully place the meat into the pan. Spread oregano all over the surface
- Bake 40 minutes at 200°.
- In a bowl, mix one tablespoon of wine and the barbecue sauce.
- Remove the pan from the oven, spread the barbecue sauce over and bake again for 15 minutes.
- Let cool down 10 minutes before removing the meatloaf from the pan.