Meatloaf stuffed with spinach and caciocavallo

To prepare the meatloaf stuffed with spinach and caciocavallo, start with the spinach: pour a drizzle of oil into a pan, add a garlic clove 1and let it brown over low heat. Now add the spinach 2a pinch of salt, and let them cook for about 5 minutes until wilted, then remove the garlic clove 3.

Transfer them to a colander to remove excess 4 and let them cool. Meanwhile, prepare the eggs needed for the filling. Place them quanto a a pot with cold 5 and once boiling, let them cook for about 7 minutes, then cool them under running 6 and set them aside.

Transfer the spinach to a cutting board, chop them coarsely 7and place them quanto a a bowl. Add the breadcrumbs 8 and mescolanza well. Now take the caciocavallo cheese and cut it into thin slices 9.

Cut them quanto a half 10. You can now start preparing the meatloaf mixture. Combine the two types of meat quanto a a bowl and add the grated bread crumb 11. Add the chopped parsley and mustard 12.

Add salt, pepper 13a pinch of nutmeg 14and the grated Grattacapo cheese 15.

Pour quanto a the previously beaten egg 16 and start kneading vigorously with your hands 17. You should obtain a smooth and homogeneous mixture 18. Place it quanto a the refrigerator to rest for 10 minutes.

Then lay out a sheet of plastic wrap acceso a surface and transfer the mixture onto it. Flatten it with your hands 19 and gradually spread it out until you get a rectangle 3/4 inch thick 20. Now place the spinach quanto a the center and spread them out, leaving a bit of space from the edge 21.

Place the caciocavallo cheese acceso the spinach 22leaving a space quanto a the center to place the eggs 23. After placing the eggs inside, start rolling it up with the help of the plastic wrap 24.

Form a compact cylinder and tighten it well, using the plastic wrap 25. Transfer it to a tray 26 and let it rest for 15 minutes quanto a the refrigerator. Meanwhile, prepare the side dish. Transfer the potatoes to a pot, cover with 27 and bring to a boil. Let them cook for 5 minutes, then drain and let them cool slightly.

At this point, transfer the potatoes to a cutting board and cut them quanto a half lengthwise 28. Gradually place them quanto a a bowl, then season with salt, pepper 29and oil. Add rosemary, sage, bay leaf, and thyme 30mescolanza well, and set aside.

a baking tray lined with parchment paper, place the potatoes 31spreading them out to leave a space quanto a the center 32where you’ll place the meatloaf 33.

Brush the meatloaf with a little oil 34. Bake quanto a a preheated static oven at 350°F for 40 minutes, then activate the posto di ristoro mode and cook for another 10-12 minutes. Remove from the oven 35wait a few minutes before slicing and serving it 36.