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Stuffed Meatloaf - Giada De Laurentiis Recipe

Stuffed Meatloaf - Giada De Laurentiis Recipe

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Ingredients:

Serving

1 small onion, grated
3 garlic cloves, minced
1/4 cup fresh italian parsley, chopped
2 large eggs
1/4 cup ketchup
1 tsp salt
3/4 tsp ground black pepper
2/3 cup dried breadcrumbs
1 cup parmesan cheese, grated
8 oz ground beef
8 oz ground pork
8 oz ground veal
1/2 cup marinara sauce
3/4 cup provolone cheese, grated
6 tbsp butter
8 oz pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery ribs, finely chopped
2 tbsp chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7 1/2 oz) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh italian parsley
1 lb day-old ciabatta, cut into 3/4-inch cubes
2/3 cup freshly grated parmesan cheese
1 cup canned low sodium chicken broth (or more )
salt & freshly ground black pepper
2 large eggs, beaten to blend

Directions:

Preheat the oven to 350 degrees F.
Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
Ciabatta Stuffing with Chestnuts and Pancetta:.
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	744.53 Kcal (3117 kJ)
Calories from fat	514.34 Kcal
		% Daily Value*
Total Fat	57.15g	88%
Cholesterol	227.02mg	76%
Sodium	1480.2mg	62%
Potassium	751.98mg	16%
Total Carbs	22.09g	7%
Sugars	5.07g	20%
Dietary Fiber	2.92g	12%
Protein	35.94g	72%
Vitamin C	15.3mg	26%
Vitamin A	0.3mg	9%
Iron	2.6mg	14%
Calcium	434.8mg	43%

Amount Per 100 g
Calories	210.16 Kcal (880 kJ)
Calories from fat	145.18 Kcal
		% Daily Value*
Total Fat	16.13g	88%
Cholesterol	64.08mg	76%
Sodium	417.81mg	62%
Potassium	212.26mg	16%
Total Carbs	6.24g	7%
Sugars	1.43g	20%
Dietary Fiber	0.83g	12%
Protein	10.15g	72%
Vitamin C	4.3mg	26%
Vitamin A	0.1mg	9%
Iron	0.7mg	14%
Calcium	122.7mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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