I came home and he had an even better idea than I was expecting. STUFFED veal meatloaf. We happened to have some American cheese and frozen peas lying around that we used to stuff this tasty meatloaf...but I think you could use anything for the filling.
So here is Daniele's well written, well planed, stuffed veal meatloaf recipe:
Stuffed Veal Meatloaf
- 1 pound ground meat (veal in our case)
- 1 egg
- 2 tbs parmesan
- 3 tbs breadcrumbs
- things to stuff the meatloaf with (in our case, a cup of frozen peas and some cheddar cheese)
Mix the meat, egg, parmesan, breadcrumbs, salt, nutmeg in a mixing bowl. You can add a splash of milk if you want to soften it, or add a little more breadcrumbs if it is too soft.
Once mixed, spread not too thin over a plate or some surface. At this point, you can put in the middle of it whatever you want to stuff your meatloaf with. We used frozen peas and cheddar because that's what we had, but other good options are ricotta and spinach, prosciutto, or whatever cheese or veggie or type of food strikes your fancy.
Fold the layer of meat up the sides and close it, being especially careful about the two ends.
Grease a pan and lay the meatloaf on it, then bake for 30 minutes in pre-heated oven (180°C or 350°F).
It is possible to bake it together with some other vegetables you want to serve the meatloaf with. Be careful that, for example, potatoes might take a longer time to cook, so you might want to start baking the potatoes by themselves and then after 15 minutes add the meatloaf to the pan.
Yum! Thanks D!