Pork and veal meatloaf stuffed with spinach with potatoes

Ingredients

For 1 serving

• Ground veal90 g
• Ground pork50 g
• Eggs0.5
• Breadcrumbs12 g
• Parmigiano Reggiano10 g
• Spinach120 g
• Potatoes180 g
• Extra virgin olive oil8 g
• Rosemary1 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 190 °C (conventional). Wash the spinach and wilt it in a frying pan over medium heat with just the water clinging to the leaves for 2–3 minutes; let it cool slightly and squeeze it hard.
2. In a bowl mix the minced veal and minced pork with the eggs, breadcrumbs, grated Parmigiano Reggiano, salt and pepper until firm and evenly combined.
3. Spread the mixture on a sheet of baking paper into a rectangle about 1.5 cm thick, cover with the spinach leaving a clear border and roll it up using the paper to help, sealing the ends well.
4. Peel the potatoes and cut them into 2 cm cubes. Put the meatloaf in the middle of a roasting tin, arrange the potatoes around it and dress everything with the oil, the rosemary and a pinch of salt.
5. Roast at 190 °C for 40 minutes, turning the potatoes halfway, until the meatloaf is golden and firm and the potatoes crisp.
6. Let the meatloaf rest for 5 minutes so it doesn't crumble, then slice it and serve with the potatoes.