Meatloaf with Mortadella and Pistachios

Meatloaf with Mortadella and Pistachios

Ingredients:

• 450 g minced meat (beef, pork, or a mix)

• Salt to taste

• Pepper to taste

• 1 small onion, finely chopped

• 1 egg

• 2–3 tablespoons breadcrumbs

• 2–3 tablespoons grated Parmesan cheese (optional)

• 100 g mortadella slices

• 100 g diced cheese (like provolone, scamorza, or mozzarella)

• A handful of shelled pistachios (unsalted, coarsely chopped)

• Olive oil for brushing

Instructions:

1. Preheat the oven:
   Set your oven to 180°C (350°F).

2. Prepare the meat mixture:
   In a large bowl, mix the minced meat with salt, pepper, finely chopped onion, egg, breadcrumbs, and Parmesan if using. Combine until smooth and cohesive. Let it rest for 10 minutes to let the flavors meld.

3. Shape and stuff the meatloaf:

   • Place a sheet of parchment paper or plastic wrap on your work surface.

   • Flatten the meat mixture into a rectangle, about 1.5 cm thick.

   • Lay the mortadella slices evenly across the surface.

   • Sprinkle the cheese cubes over the mortadella.

   • Add chopped pistachios on top.

4. Roll it up:
   Using the parchment or plastic wrap to help, gently roll the meatloaf from one short end to the other, tucking it tightly as you go. Seal the edges and ends well so the filling stays in during baking.

5. Bake the meatloaf:

   • Transfer the loaf to a baking sheet lined with parchment paper.

   • Brush the top with a little olive oil.

   • Bake for about 40–50 minutes, or until golden brown and cooked through. (Internal temp should reach about 70–75°C or 160–165°F).

6. Rest and serve:
   Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute. Slice and serve warm.