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Ingredients for 1 meatloaf (approx. 10 slices)
550 g mixed minced meat 20 g grated Parmesan 1 teaspoon salt 50 g breadcrumbs 1 tablespoon chopped parsley 1 egg 150 g Speck Alto Adige PGI (sliced) 150 g flavoursome melting cheese (diced) 30 g chopped walnuts olive oil
Preparation
To prepare the stuffed meatloaf with Speck Alto Adige PGI, preheat the oven to 190°C (fan).
Place the minced meat in a bowl. Add the grated cheese, salt, 40 g of breadcrumbs, the parsley and the egg. Mix everything together with a fork or your hands.
Prepare a sheet of baking paper, sprinkle it with a little breadcrumbs and transfer the meat mixture onto it. Dust with more breadcrumbs and cover with another sheet of baking paper. Roll it out with a rolling pin until you obtain a rectangle about 5 mm thick. Lay the slices of Speck Alto Adige PGI over the entire surface, leaving about 2 cm free along the edges, then add the diced cheese and chopped walnuts.
Gently roll up the meatloaf using the baking paper and seal the ends with the meat so that the cheese does not leak out while cooking.
Sprinkle with a little breadcrumbs, drizzle with extra-virgin olive oil and wrap the meatloaf in the baking paper, sealing the ends well.
Transfer to an oven dish and bake at 190°C for about 35 minutes.
After the first 35 minutes of cooking, open the baking paper and bake again for a further 10–15 minutes, until the meatloaf is golden. Remove your stuffed meatloaf with Speck Alto Adige PGI from the oven, leave it to rest for 5 minutes, garnish with a few chopped walnuts, then slice and serve.
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