Meatloaf with Grana Padano in puff pastry crust

To prepare the meatloaf with Grana Padano in a puff pastry crust, first make the meatloaf mixture: put the ground meat in a bowl, then add the chopped parsley 1, the egg 2 and the breadcrumbs 3.

Season with salt and pepper 4 and mix the ingredients with a spoon 5, then continue to work with your hands until you get a homogeneous mixture 6. Set aside.

Move on to the spinach: in a pan, flavor a drizzle of oil with a clove of garlic in its skin 7, then add the spinach 8 and the salt 9.

Sauté the spinach over high heat for a few minutes, then remove the garlic 10 and transfer them to a colander to drain the excess liquid 11. Meanwhile, obtain petals of Grana Padano DOP about 1 mm thick 12.

Now spread a sheet of parchment paper on the work surface and place the meatloaf mixture in the center 13, then cover with another sheet of parchment paper and roll out with a rolling pin 14 to form a 30x30 cm square, about 1.5 cm thick. Remove the top sheet 15.

Distribute the spinach on about three-quarters of the mixture, leaving the edges free 16, then place the Grana Padano DOP petals transversely, near the lower edge 17. Lift the lower flap using the parchment paper 18, then gently roll up the mixture.

You should get a roll of about 20x10 cm 19. Wrap the roll in parchment paper and seal the ends, taking care to compact it well 20. Place in the refrigerator to firm up for 30 minutes.

Meanwhile, prepare the puff pastry crust: unroll the 2 rolls of puff pastry and obtain 12 strips 1.5 cm wide from the first and 14 strips of the same size from the second 22. Take the puff pastry divided into 12 strips and fold them over themselves downwards, in an alternating way 23. Now take one of the other 14 strips and place it transversely in the middle 24.

Put the folded strips back in their place 25, then fold the others in the same way 26. Place a second strip transversely and put the folded ones back in their place. Continue in this way until you form a grid about 30x30 cm 27. Trim the sides by removing the excess dough with a knife.

After the resting time, place the meatloaf at the base of the grid 28 and wrap the puff pastry around it, always using the parchment paper 29. Keep the closure facing downwards and fold the ends 30, then transfer the meatloaf in the crust on a baking sheet with parchment paper.

At this point, mix the egg yolk with the cream 31 and brush all the puff pastry 32, then garnish with the pine nuts 33.

Complete with the thyme leaves 34 and bake in a preheated fan oven at 190°C for about 35 minutes, on the bottom shelf 35. When the puff pastry is golden brown, take it out of the oven and let it rest for a few minutes. Your meatloaf with Grana Padano in puff pastry crust is ready to be served and cut 36!