The perfect combination: Pork and Spinach Meatloaf with Aged Balsamic Vinegar of Modena – Acetaia Italia.
Meatloaf ingredients: 800 g minced pork, 100 g breadcrumbs, 1 egg, 100 g grated Parmesan, chopped parsley, 1 clove of garlic, salt, black pepper, nutmeg.
Ingredients for the filling: 250 g spinaches, 100 g of provolone, 1 clove of garlic, salt, olive oil.
Clean the spinaches and cook them with a drizzle of oil and a clove of garlic. Add salt, cover with a lid and leave to cook for 3 minutes. Remove the garlic and drain well the spinaches.
In a separate bowl combine the minced meat, the egg and the breadcrumbs previously chopped in the mixer, the grated Parmesan, the chopped parsley, the salt, the pepper and the nutmeg.
After having finely chopped the spinaches, spread them and lay them on the dough. Add a few slices of provolone and close the meatloaf. Leave to rest for 30 minutes and place in the oven.
At the end of cooking, add a drizzle of Aged Balsamic Vinegar of Modena - Acetaia Italia and serve.
