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Preparing it is very simple: just mix the minced beef with the eggs, breadcrumbs, stale bread, soaked and well squeezed, and grated parmesan. The resulting mixture will then be spread out in a rectangular shape on a sheet of baking paper, filled with sliced cooked ham and provola, 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 want, you can also prepare it in advance and then heat it up when serving or, when the temperatures rise, enjoy it in slices, warm or cold: it will be delicious either way. For a sauce version, perfect for mopping up the sauce, simply follow our instructions, then place the meat in a pan with 800 ml of very hot tomato sauce and let it 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: slices of cheese, 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 procedure and advice step by step. If you liked this recipe, try your hand at meatloaf in a crust.
How to prepare meatloaf in a pan
Step 1
Gather the minced meat in a bowl and add the eggs 1.
Step 2
Add the grated parmesan 2.
Step 3
Pour in the stale bread crumbs 3, previously soaked and squeezed well.
Step 4
Flavour with the chopped parsley 4 and season with salt.
Step 5
Start mixing the ingredients with the prongs of a fork 5.
Step 6
Continue kneading with your hands 6 until you obtain a smooth mixture.
Step 7
Spread the prepared dough on a sheet of baking paper and form a rectangle 7 about 1 cm thick.
Step 8
Fill with the scamorza slices 8, 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 the cooked ham 9.
Step 10
Using the baking paper, start rolling the meatloaf 10 until you get a cylinder.
Step 11
Shape the meatloaf with your hands 11 and sprinkle it with breadcrumbs.
Step 12
Heat a drizzle of oil in a non-stick pan and place the meatloaf inside 12.
Step 13
Let it brown well on all sides 13.
Step 14
Moisten with the white wine, let it evaporate and then add the boiling vegetable stock 14.
Step 15
Cover with a lid and let it cook on a low flame for about 40 minutes: if the cooking liquid is too liquid, 10 minutes before the end remove the lid 15 and 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.
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