Meatloaf stuffed with zucchini

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  • 200 g of ground meat (better if veal) or leftover mixed meat, cooked
  • leftover sausage and/or salami
  • 150 g of crumbs ofstale bread and crackers
  • 2 eggs
  • 100 g of grated cheese
  • sparkling water
  • 1 teaspoon of baking soda
  • salt
  • parsley
  • 2 zucchini
  • mozzarela or other melting cheese
  • one glass of white wine


Ground the meat and grate the Parmesan (or other hard cheese). Mix wi the eggs, bread crumbs and the baking soda, salt and pepper.  Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle. Slice thin and grill the zucchini. Spread the grilled zucchini into the center of the meat , sprinkle the mozzarella (or other cheese) on top of the zucchini and roll up, forming a meatlof. Be sure to seal very well the ends. Put in a casserole with the white wine and some oil on top. Add also half a glass of water. Bake in the oven at 200° , covering the meatloaf with an aluminium foil for the first 30 minutes. Thel let cook until the liquid has turned into a gravy and the meatloaf is brownish.

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