Pan-fried meatloaf: the quick recipe for a soft and juicy stuffed second dish

He fried meatloaf it’s a second rich and tasty that immediately recalls childhood ei lunches Family Sunday. A variant of the classic oven dish, appreciated by young and old alike, consisting of a mixture of minced meat and a tempting filling of ham and cheese.

Its preparation is very simple: just mix the minced meat with the eggs, the breadcrumbs, the stale bread, soaked and well pressed, and the grated parmesan. The compound thus obtained will then be spread in a rectangular shape on a sheet of parchment paper, stuffed with prosciutto terracotta e try it sliced ​​into a cylinder shape then sprinkled with a handful of breadcrumbs.

The result will be a tasty and irresistible dish which, after frying 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, grated vegetables, grilled zucchini or, more simply, with a mixed salad and slices of fragrant wholemeal bread.

You can also prepare it if you want in advance then reheat it when serving or, when the temperature rises, enjoy it in slices, warm or cold: it will still be delicious. For a version with sauce, proof of final turnover, it will be enough to proceed according to our instructions, then place the meat in a saucepan with 800 ml of hot tomato sauce and leave to cook for about 45 minutes.

Meatloaf is also a recipe empty refrigerator and anti-waste to customize as desired with the ingredients available at the house: thin slices, scamorza, soft raw ham, mortadella… But also sautéed mushrooms, spinach, diced pumpkin or other vegetables depending on the season.

Learn how to make Skillet Meatloaf with a step-by-step procedure and tips. If you liked this recipe, also try the crusted meatloaf.

How to Make Seared Meatloaf

Collect the minced meat in a bowl and mix the eggs 1.

Add the grated parmesan 2.

Pour the stale breadcrumbs 3previously soaked and well pressed.

Flavor with chopped parsley 4 and season with salt.

Start mixing the ingredients with the tines of a fork 5.

Keep kneading with your hands 6 until a homogeneous mixture is obtained.

Spread the prepared dough on a sheet of parchment paper and form a rectangle 7 about 1 cm thick.

Stuff with slices of scamorza 8overlapping slightly, and leave a few inches of space at the top of the rectangle to prevent the filling from coming out when closing the meatloaf.

Form a second layer with the cooked ham 9.

Using parchment paper, start rolling up the meatloaf ten until you get a cylinder.

Shape the meatloaf with your hands 11 and sprinkle it with breadcrumbs.

Heat a drizzle of oil in a non-stick pan and place the meatloaf inside 12.

Brown it well on all sides 13.

Moisten with the white wine, allow to evaporate then add the boiling vegetable broth 14.

Cover with a lid and cook over low heat for about 40 minutes: if the cooking juices prove to be too liquid, 10 minutes from the end, remove the lid 15 and reduce the sauce.

Once ready, arrange the meatloaf in a serving dish and let it rest for a few minutes before slicing it. 16; then bring to the table and serve.

Advice

Before slicing the meatloaf, we suggest leaving it to rest for at least ten minutes: this way the meat will not crumble when cut, and you will thus obtain perfect and whole slices.

For a richer, more savory taste, you can opt for a mix of ground beef and pork, while you like it. white meats you can try a meatloaf with chicken or turkey, to enrich with spices and chopped aromatic herbs.

You can opt for del if you want Red wine instead of the white used in the kitchen: more full-bodied and with distinctly aromatic notes.

storage

The meatloaf will keep in the refrigerator, in an airtight container, for 2 days massive.