Stuffed Meatloaf

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Thanksgiving Leftovers

Rated: 5 stars out of 5Rate itRead users' reviews (64)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 30 min

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Ingredients

Ciabatta Stuffing with Chestnuts and Pancetta:

6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound 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

Directions

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.

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 teaspoon salt
3/4 teaspoon ground black pepper
2/3 cup dried bread crumbs
1 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
2 cups (packed) Ciabatta Stuffing with Chestnuts and Pancetta, recipe follows, or your favorite stuffing
1/2 cup marinara sauce
3/4 cup grated provolone

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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Comments & Reviews

recipe Stuffed Meatloaf
William Long BEach, CA 02-18-2010
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Good Stuff
Rated: 5 stars out of 5

This meat loaf is delicious. Couldn't get veal in time, so I doubled up on beef, but both the meatloaf and the stuffing is... great. Read more
recipe Stuffed Meatloaf
maria lynbrook, NY 01-23-2010
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great without the stuffing
Rated: 4 stars out of 5

we made this meatloaf for dinner and just used more beef (we don't eat veal) and didn't use the stuffing and it was still... delicious. would highly recommend, Read more
recipe Stuffed Meatloaf
Sandra San Marino, CA 01-23-2010
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Had Limited Ingredients; bad Weather; this Recipe Saved the Day
Rated: 5 stars out of 5

Weather was really bad (rare for my area); Didn't want to go out, so modified a bit. Had ground beef & pork -- used them, no... veal. Had homemade bread crumbs & Parmesan to grind. Instead of ketchup, I added 14 oz of drained, diced tomatoes, plus 1/8 c. of their juice. Didn't make the stuffing. Made an emergency gravy. Melted butter. Sauteed chopped onion. Added flour for a minute or two, then added low salt beef broth, a little red wine & cream of mushroom soup (I would have used fresh mushrooms instead if I'd had them). Actually, it was quite good. Served with roasted garlic mashed potatoes & a salad. This is no doubt an excellent recipe when made as directed. Modifications of it brought me through a bad day with a great meal! Read more
recipe Stuffed Meatloaf
Tina Duxbury, MA 01-14-2010
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Made this a dozen times and will keep on making it. IT'S DELICIOUS!
Rated: 5 stars out of 5

My family, friends and I LOVE this recipe. I always make it without the stuffing and it comes out amazing. I usually pair... it with Giada's potato pancakes or her cheesy baked tortelloni with smoked mozzarella....can you say YUM!Read more
recipe Stuffed Meatloaf
Emily Ann Arbor, MI 11-29-2009
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delicious, but needed longer to cook
Rated: 4 stars out of 5

This meatloaf was simply fantastic. The cheese, marinara, stuffing, and tender mixture of meat all worked together very... nicely. The only problem I encountered while making this recipe, however, was the cooking time. After about 45 minutes, I was suspicious about the doneness of the meat, so I let it go for another 10 minutes, thinking it would be okay. After slicing it, though, the meat was far too pink to be considered "done". So I put it in the microwave for 5 minutes or so. That worked fine, and it was more thoroughly cooked after that. Despite this, however, it was a really delicious meatloaf recipe and made wonderful use of our leftover stuffing! Definitely a keeper. Read more
recipe Stuffed Meatloaf
Laura Hallandale, FL 06-08-2009
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Very yummy!
Rated: 5 stars out of 5

I finally got around to making this recipe today and like most of Giada's recipes I was not disappointed at all. I didn't... stuff it and instead of mixing in pork and veal I just used beef (my husband doesn't eat pork and veal is just cruel). I also used dry parsley as a substitute because I forgot to get the fresh kind. I'm not sure if the parsley being dry had anything to do with it but I could really taste it and that was kind of annoying but not bad enough to ruin the loaf. All I can really say is that this meatloaf recipe is delicious and my husband absolutely loved it. Thanks again Giada!!Read more