How to cook stuffed turkey meatloaf, breast roll recipe with speck, omelette and spinach, to be baked in the oven with rosemary flavored potatoes.
Ingredients for 8 people
- 1 whole turkey breast
- 100 gr of speck cut into thin slices
- 2 eggs
- 4 tablespoons of grated Parmesan cheese
- nutmeg
- extra virgin olive oil
- 450 gr of spinach
- 450 gr frozen potatoes with rosemary
- salt and pepper
Preparation of the stuffed turkey meatloaf
Beat the eggs in a bowl with a spoonful of Parmesan cheese, a grated nutmeg, salt and pepper.
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
Pour the mixture into a non-stick pan, previously greased with oil, and cook until a thin omelette is obtained.
Clean and boil the spinach, calculating five minutes from the resumption of the boil, then drain, squeeze and let them cool after shredding them.
Cut the turkey breast lengthwise and, after opening it in a book, flatten it using a meat pounder.
Arrange the slices of speck on the large slice, then the omelette and the spinach, then sprinkle with the remaining grated cheese and roll the meat, to be tied later with a classic white kitchen string.
Arrange the turkey meatloaf obtained in a pan greased with oil and arrange the potatoes with rosemary around it, then salt, pepper and drizzle with the oil.
Put in the preheated oven at 180 ° C and cook for about 45 minutes.
Periodically check the cooking, using the care of turning the roast halfway through cooking and wetting it with a drop of water, if you notice excessive drying.
Once cooked, cut the turkey meatloaf into slices and place them in a serving tray.
