Polpettone Ripieno (Stuffed Meatloaf)

Who said that meatloaf needs to be boring and predictable? This one is so easy that can be a perfect weeknight family meal, but fun and elegant enough to be the star of your next dinner with friends!

You start, needless to say, with your favorite meatloaf recipe. Mine has beef and sausage, bread soaked in milk and squeezed, a couple eggs, very little garlic, parsley, salt and pepper. Mix just enough to bring everything together.

Now with the magic tricks: start by coking your favorite greens. In my case, a bag of "power greens" and a bag of spinach with a medium diced onion.
Cook well and make sure all the liquid evaporates completely. Let it cool off.

Parchment paper brushed with olive oil. Spread the meat mixture forming a square, about half an inch thick.

Spread the cooked greens on top

Sprinkle Parmigiano Reggiano. Generously. I mean it.

Now nestle a couple hard boiled eggs in the middle

Helping yourself with the edges of the parchment paper, roll everything up in the classic Polpettone shape, pressing with your hands all around it.

50-60 minutes in the oven at 375F.  Let it rest before slicing it and serving it with a fresh salad or a classic side of mashed potatoes. It tastes even better the next day!