Meatloaf with spinach and sweet pepper
6 servings
60 minutes
Meatloaf with spinach and sweet pepper is an exquisite dish of European cuisine that combines the rich flavor of beef, the freshness of greens, and the sweet spiciness of roasted pepper. The prototype of this recipe is traditional meatloaves made in Italy, France, and Germany. Here, salty prosciutto, aromatic parmesan, and tender spinach harmoniously blend to create a complex and multifaceted taste. Baking the loaf gives it juiciness and a deep, rich aroma. The dish is perfect for a festive table or dinner with loved ones. It is served sliced into thick pieces that pair excellently with wine sauce or a light garnish. The meatloaf will be a true decoration of the table, captivating guests with its elegance and gastronomic sophistication.
1
Place the flank steak on a board and cut it along the long side parallel to the table, stopping 2 cm from the end so it can be opened like a book. If needed, make another cut to even out the thickness in the center.
- Flank steak: 800 g
2
Finely chop 20 grams of parsley and garlic.
- Parsley: 40 g
- Garlic: 2 cloves
3
Mix them with vinegar and oil, add ground pepper.
- Red wine vinegar: 50 ml
- Olive oil: 50 ml
- Ground black pepper: to taste
4
Coat the steak with the marinade on all sides and let it marinate for 1-2 hours at room temperature.
- Flank steak: 800 g
5
Cut the red pepper in half and remove the seeds.
- Red sweet pepper: 2 pieces
6
Grease it with oil, place the halves on a baking sheet, and send it to an oven preheated to 240 degrees under the grill for 15 minutes or until the skin darkens.
- Olive oil: 50 ml
7
Transfer the prepared peppers to a bowl, cover with a lid or plastic wrap, and let sit for 10 minutes. Peel the skin off the peppers.
8
Place prosciutto, sweet pepper, spinach, basil leaves, and parsley on the steak, leaving a 2 cm edge. Sprinkle with parmesan and pepper.
- Prosciutto: 6 pieces
- Red sweet pepper: 2 pieces
- Spinach: 70 g
- Basil: 20 g
- Parsley: 40 g
- Parmesan (Parmigiano Reggiano): 50 g
- Ground black pepper: to taste
9
Wrap the stuffed steak into a roll and tie it with cooking thread.
10
Grease the roll with the remaining marinade and send it to an oven preheated to 180 degrees for 30 minutes. The internal temperature of the finished roll should be 65 degrees.
- Flank steak: 800 g
- Olive oil: 50 ml
11
Let the finished roll rest for 15 minutes, then slice into thick pieces and serve.
