Meatloaf with EVO oil, herbs, ham, and omelette

Ingredients:
  • Mixed ground meat g 800
  • Eggs no. 3
  • Cooked ham g 150
  • Parmigiano Reggiano PDO g 80
  • Soaked bread g 120
  • Extra virgin olive oil g 50
  • Garlic no. 1 clove
  • Parsley to taste
  • Salt to taste
  • Black pepper to taste

  • For the side dish:

  • New potatoes g 500
  • Swiss chard g 300
  • Extra virgin olive oil g 30
  • Rosemary to taste
Procedure:

Mix the ground meat with the soaked bread, Parmigiano Reggiano PDO, 2 eggs, garlic, parsley, salt, and pepper until the mixture is smooth.

Make a thin omelet with the remaining egg and let it cool. Spread the meat mixture on parchment paper to form a rectangle, place the cooked ham and the omelet on top, then roll up the meatloaf, sealing the edges well.

Brush with extra virgin olive oil and bake in the oven at 180°C for about 45 minutes, until golden brown.

Roast the new potatoes with extra virgin olive oil and rosemary until crispy, while the Swiss chard should be sautéed in a pan with extra virgin olive oil.

Serve the meatloaf in slices with a side of new potatoes and Swiss chard, finishing with a drizzle of extra virgin olive oil.

Oil and Flavor: Perfect Pairings for Your Recipes

This dish is perfectly balanced by a Monocultivar Carolea PGI extra virgin olive oil from Campania, which has a medium fruitiness and pleasant herbal and fresh olive notes that complement the flavor of the meatloaf and the aromatic herbs.