Description
A comforting and complete dish featuring a juicy ground meatloaf base filled with a creamy, irresistible cheese and corn filling. Perfect for family meals, this practical, delicious, and soulful meal will become a household classic.
Ingredients
500g Ground Beef (Patinho or Acém)
1 large Egg
0.5 cup Breadcrumbs
0.25 cup Chopped Fresh Herbs (parsley and chives)
1 small grated Onio
2 cloves minced Garlic
Pinch Cumin (optional)
200g grated or sliced Mozzarella Cheese
1 cup Cream Cheese Spread (requeijão cremoso)
0.5 cup Green Corn (fresh or canned)
0.25 cup chopped Olives (optional)
Salt to taste
Black Pepper to taste
Olive Oil for greasing
Instructions
- In a large bowl, mix the ground beef, egg, breadcrumbs, chopped fresh herbs, grated onion, minced garlic, salt, black pepper, and cumin (if using). Knead well with your hands until all ingredients are well incorporated and the mixture is homogeneous. Set aside
- In another bowl, mix the grated mozzarella cheese, cream cheese spread, green corn, and chopped olives (if using). Adjust salt and black pepper to taste
- Grease a medium oven-safe dish (such as a loaf pan or rectangular baking dish) with olive oil. Divide the meat mixture in half. Spread one half evenly on the bottom of the dish, pressing firmly to form a uniform base
- Carefully spread all the creamy filling over the meat base, leaving a small border
- Cover the filling with the other half of the ground meat mixture, shaping with your hands to seal the edges well and cover the entire filling. Press gently to make the meatloaf compact
- Bake: Bake in a preheated oven at 180°C (350°F) for about 40 to 50 minutes, or until the meatloaf is golden brown on the outside and cooked through. Baking time may vary depending on your ove
- Serve: Remove from the oven, let it rest for about 5 minutes before slicing. Serve your wonderful stuffed meatloaf warm
Notes
To avoid a dry meatloaf, use the recommended amount of breadcrumbs, as excess can dry it out.
Ensure the meat is well-seasoned; taste a small cooked piece or adjust seasoning before assembly.
Press the meat layers firmly during assembly to ensure the meatloaf holds its shape and the filling is contained.
Let the meatloaf rest for 5 minutes after baking before slicing to allow juices to set, making it easier to cut.
If using a very liquid cream cheese spread, add 1 tablespoon of cornstarch dissolved in a little water to the filling to make it firmer and prevent it from spilling.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, slice the cooked and cooled meatloaf, wrap individual slices, and freeze for up to 3 months. It can also be frozen raw for up to 1 month; thaw overnight in the fridge before baking.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Brazilian