Have you ever prepared a simple dish and realized it could turn into something surprisingly special? That’s exactly how this stuffed meatloaf came into my kitchen. Meatloaf has always been one of those comforting recipes that remind me of home cooking: simple ingredients, slow aromas from the oven, and the pleasure of slicing it and discovering what’s inside.
The first time I tried adding a thin omelette and sautéed spinach inside the meat mixture, it was almost an experiment. I wanted something that would make the meatloaf more tender and visually appealing when sliced. When I finally cut into it and saw the layers of golden egg and vibrant green spinach, I knew I had discovered a combination that works beautifully.
This recipe is rustic yet elegant, perfect for a family lunch or a hearty dinner served with a fresh salad on the side. Let’s see how to make the Stuffed Meatloaf with Omelette and Spinach.
Stuffed Meatloaf with Omelette and Spinach
Stuffed meatloaf with omelette and spinach is a comforting Italian-style main dish. Ground beef wraps a delicate omelette and sautéed spinach, creating a flavorful and colorful filling.
Ingredients
- Ground beef 400 g
- Eggs 3 + 1 egg white
- Sautéed spinach 200 g
- Breadcrumbs or stale bread as needed
- Salt to taste
- Extra virgin olive oil as needed
Tools
- Mixing bowl
- Non-stick pan
- Parchment paper
- Baking tray
- Spatula
- Kitchen knife
Instructions
- In a large bowl combine ground beef, two eggs, salt and breadcrumbs or soaked stale bread.
- Mix until the mixture becomes compact and uniform.
- Spread the meat mixture on parchment paper forming a rectangle about 1–2 cm thick.
- Prepare a thin omelette using one egg and one egg white with a pinch of salt.
- Sauté the spinach in a pan with olive oil and salt until tender.
- Place the omelette over the meat rectangle and distribute the spinach evenly.
- Carefully roll the meatloaf using the parchment paper and seal the edges.
- Bake in a preheated oven at 220°C (425°F) for about 30 minutes.
- Alternatively cook in a non-stick pan with olive oil, turning often to form a golden crust.
- Let it rest a few minutes before slicing and serve with a fresh salad.
Nutritional values (per serving)
340 kcal
18 g
10 g
32 g
2 g
2 g
360 mg
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