Chef in Camicia

Meatloaf filled with scamorza sauce

Main course

Il Corposo

product details


  • Finely chop the mortadella, the parsley and the red onion;
  • Mix the two minced pork and beef with the chopped mortadella, the onion, the grated cheese, the breadcrumbs and the parsley;
  • Add salt, pepper and the eggs and mix all the ingredients together;
  • Move to a working plan and shape a quite solid block;
  • Shapeaholeinthecenterandaddthepreviouslycutintostripssmoked scamorza inside;
  • Close it on itself, then press very well to ensure that the cheese does not come out while it cooks;
  • Brown the meatloaf very gently in the pan;
  • Brown the garlic cloves in a large saucepan and add “Il Corposo” Rustica Sieved Tomatoes Sauce Petti;
  • Adjust salt and pepper;
  • Add the meatloaf in the sauce, cover with lid and cook for 40 minutes, turning frequently and gently;
  • Serve the meatloaf in slices, with plenty of tomato sauce.

Ingredients for 4 people

• Minced pork, 250 g;
• Minced beef, 150 g;
• Mortadella, 100 g;
• Grated Parmigiano Reggiano, 100g;
• Breadcrumbs, 100 g;
• Eggs,2;
• Salt/Pepper;
• Chopped parsley, 10 g;
• Red onion, 1;
• Smoked Scamorza cheese, 80 g;
• “Il Corposo”, Rustica Sieved Tomatoes Sauce Petti 700 ml;
• Garlic, 2 cloves;
• Flour 00, q.s.