That’s not the traditional meatloaf 🙂 It is not only loaded with vegetables but incredibly moist thanks to the secret ingredient: Greek plain yogurt 😉 It also doesn’t contain any eggs.
In addition to that has a beautiful presentation compared to the traditional “not so appealing” meatloaf one, he, he!!
You can really play with the vegetables here. I happened to have some steamed broccoli and carrots from the previous dinner and that’s what I used for my meatloaf. My suggestion is to use any seasonal vegetable you have at disposal, the more the better. Carrots, broccoli, cauliflower, zucchini, spinach, swiss chard, kale, squash, green beans…they will all work with this recipe!
I also used provolone cheese to give an extra salty touch to the meatloaf…sooo good. If you want a milder flavor Fontina cheese or mozzarella will be fine. If you want to go creamier a nice Chamamber or Brie will be lovely. If you want to go stronger try some Pecorino cheese or any other aged cheese. If you want to go super crazy you can even try some gorgonzola cheese (Italian blue cheese). Follow your family taste…and whatever leftover you have in the refrigerator 🙂
- 1 lb. ground beef 500gr.
- 7 oz. Greek plain yogurt 200gr.
- 2.8 oz. ricotta cheese 80gr.
- 2.5 oz. dried bread 70gr.
- 4 Tbsp Parmesan cheese 20gr.
- 1 Tbsp minced parsley
- 4 slices Provolone cheese
- 1 Cup steamed broccoli 250gr.
- 1 Tbsp cream cheese
- 1 steamed carrot
- Preheat the oven at 425F/220C.
- In a food processor place the dried bread and the grated Parmesan cheese. Mix 1 minute
- Add the ground beef, greek yogurt, ricotta cheese, parsley. Mix 2/3 minute up to obtain a smooth consistency.
- In a bowl mix the steamed broccoli with the cream cheese
- Place a parchment paper foil on a flat surface and slightly grease the surface with some oil. Spread the meatloaf mix in order to form a 1 inch thick rectangle
- Cover with the Provolone cheese slices.
- Place the broccoli mix in the center of the meatloaf, on top of the Provolone cheese.
- Place the steamed carrot in the center
- Slowly roll the meatloaf on itself forming a cylinder
- Close with your hands every corner so that the filling will not get out while baking
- Coat the surface with some breadcrumbs
- Place the meatloaf altogether with the parchment paper in a baking pan
- Bake in the oven at 425F/220C for 25 minutes.
- Let it rest 10 minutes before serving. Enjoy!