1. Prepare the Meatloaf
Peel the carrot and grate it together with the zucchini.
In a bowl, combine the minced meat, egg, breadcrumbs, Parmesan cheese, grated carrot and zucchini, parsley, a pinch of nutmeg, salt and pepper.
Mix everything well until you get a homogeneous mixture and set aside.
2. Prepare the omelette
In a bowl, beat the eggs with salt, pepper and chives.
Heat a little oil in a non-stick pan (22 cm in diameter), add the diced pepper and peas, and cook for 5 minutes with a tablespoon of water.
Pour the egg mixture into the pan, cover with a lid and cook the omelette for about 5 minutes. Turn the omelette over and cook the other side as well. Set aside.
3. Assemble the meatloaf
Spread the meat mixture between two sheets of parchment paper and form a rectangle.
Place the omelette in the center of the rectangle of meat.
Roll up the meatloaf with the help of parchment paper, seal the ends well and close like a candy.
4. Cooking
Place the meatloaf in a baking dish and bake in a preheated static oven at 180 ° C for 40-45 minutes.
Once cooked, let the meatloaf rest at room temperature.
5. Serve
Remove the meatloaf from the parchment paper, cut it into slices and serve.
Tips:
Vegetable variant: You can use mushrooms, onions, eggplant, or zucchini in the omelet.
Adding cheeses: For a stringy touch, add slices of scamorza or smoked provola cheese to the filling.
Other meats: Replace the mixed mince with veal, chicken, or turkey if you prefer a lighter version.
When stored properly, meatloaf can last in the fridge for up to 2 days.
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