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Stuffed Meatloaf (Giada De Laurentiis) Recipe

Stuffed Meatloaf (Giada De Laurentiis) Recipe

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Ingredients:

Serving

6 tbsp (3/4 stick) butter
8 oz pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tbsp chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-oz) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh italian parsley leaves
1 lb day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated parmesan
1 cup (or more) canned low-salt chicken broth
salt and freshly ground black pepper
2 large eggs, beaten to blend
meatloaf
1 small onion, grated
3 garlic cloves, minced
1/4 cup chopped fresh italian parsley leaves
2 large eggs
1/4 cup ketchup
1 tsp salt
3/4 tsp ground black pepper
2/3 cup dried bread crumbs
1 cup grated parmesan
8 oz ground beef
8 oz ground pork
8 oz ground veal
2 cups (packed) ciabatta stuffing with chestnuts
1/2 cup marinara sauce
3/4 cup grated provolone

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1291.91 Kcal (5409 kJ)
Calories from fat	1057.5 Kcal
		% Daily Value*
Total Fat	117.5g	181%
Cholesterol	386.71mg	129%
Sodium	1580.41mg	66%
Potassium	761.7mg	16%
Total Carbs	24.74g	8%
Sugars	5.21g	21%
Dietary Fiber	3.18g	13%
Protein	37.11g	74%
Vitamin C	15.3mg	26%
Vitamin A	1mg	33%
Iron	2.8mg	16%
Calcium	461.2mg	46%

Amount Per 100 g
Calories	309.68 Kcal (1297 kJ)
Calories from fat	253.49 Kcal
		% Daily Value*
Total Fat	28.17g	181%
Cholesterol	92.7mg	129%
Sodium	378.83mg	66%
Potassium	182.58mg	16%
Total Carbs	5.93g	8%
Sugars	1.25g	21%
Dietary Fiber	0.76g	13%
Protein	8.9g	74%
Vitamin C	3.7mg	26%
Vitamin A	0.2mg	33%
Iron	0.7mg	16%
Calcium	110.6mg	46%

* 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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