Meatloaf with Cheese Filling

I think meatloaf or meat roulade is a very practical dish. I love serving it with mashed potatoes or buttered vegetables. Sometimes I make a rustic tomato sauce and add it on top too, or bacon, or barbecue sauce… in other words, you can vary it a lot! Including filling it with whatever you want (vegetables, eggs, cold cuts…etc).

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In this recipe I used approximately 800g of ground beef chuck. The first thing I do is chop up some French bread and soak it in milk for about 5 minutes. Then I press the bread with my hands to remove all the milk and leave it with just a little dough, which I add to the ground meat. Next I add:

– 1 grated carrot;
– 1/2 chopped onion;
– 1 ovo;
– 3 cloves of chopped garlic;
– 2 tablespoons of green scent;
– 2 tablespoons of onion cream (the kind from a package, industrialized);
– 1 tablespoon of tomato paste;
– 1 tablespoon of Worcestershire sauce;
– Black pepper to taste.

I mix everything and to know if the seasoning is good, I heat a frying pan, grill a small piece of the “dough” and try it. If necessary, I add salt or some other seasoning.
To assemble, I open an aluminum foil and form a rectangle with the meat. I add the filling, in this case chopped standard Minas cheese, and roll it up using aluminum foil to make it easier.

I line a pan with baking paper and drizzle olive oil over it, then I place the meatloaf and bake at 200º in the already heated oven. It takes about 50 minutes in the oven and you don’t need to cover it. If a lot of water is released, you can remove it from the oven and drain the water (I drain it and discard it).
Before slicing, I like to let it rest for about 15 minutes otherwise the cheese will all escape. It’s very tasty!