Polpettone ripieno con Uova Sode e Scamorza Affumicata al Forno 
Stuffed Meatloaf with Hard-Boiled Eggs and Smoked Scamorza Cheese
Stuffed Meatloaf with Hard-Boiled Eggs and Smoked Scamorza Cheese
Cooking Instructions
- 1
Preheat the oven to 400°F.
- 2
Dice the smoked scamorza cheese and set aside.
- 3
In a small pot, bring water to a boil and add the eggs.
- 4
Once the eggs are done, peel and cut them in half, then set aside.
- 5
In a large bowl, combine the mixed ground meat, salt, black pepper, finely chopped parsley, grated Parmesan cheese, and one egg. Mix well until homogeneous.
- 6
Place parchment paper on the table, brush it with olive oil using a silicone brush, and spread it evenly over the paper.
- 7
Spread the mixed ground meat over the entire surface, season with salt, black pepper, finely chopped parsley, grated Parmesan cheese, the eggs, and the scamorza cheese, then roll it up tightly.
- 8
Take a baking dish, drizzle with some extra virgin olive oil, and place the meatloaf in it.
- 9
Bake for about an hour at 350°F.
- 10
After this time, turn off the oven and use oven mitts to remove the baking dish and place it on a kitchen surface.
- 11
Transfer the meatloaf to a cutting board and let it rest for a few minutes.
- 12
Slice the meatloaf, place it on a serving platter with its juices, and serve.
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