Meatloaf – Italian Polpettone

meatloaf - italian polpettoneMeatloaf is a dish that is given a cylindrical shape based on minced meat (pork-beef) mixed with various ingredients, usually baked in the oven and sometimes stewed. It can be considered indifferently a second course or even a single dish.

It does not have a territorial character, it is cooked not only throughout Italy but also abroad. Obviously it can have numerous variations based on the ingredients that we intend to use from time to time to fill it.

Ingredients for 4 people
800 gr of Mixed Minced Meat (beef-pork)
100 gr of grated Parmesan cheese
4 slices of White Bread
1 Egg
1 glass of Milk
1 sprig of Parsley
Salt, Black Pepper and Nutmeg to taste
Butter to taste

For the stuffing
1 boiled Egg
100 gr of Ham
125 gr of Fontina or Scamorza Cheese

Let’s start by briefly soaking the slices of toasted bread in milk and, just softened, squeeze them. In the meantime, chop a nice sprig of parsley.
Pour the minced meat, the softened slices of bread, the parsley, an egg, the grated Parmesan cheese and a pinch of salt, pepper and nutmeg into a suitably sized baking dish.
Mix everything with your hands until you get a compact and homogeneous mixture that we will spread on a sheet of parchment paper in order to give it a rectangular shape about 2 cm high.
To facilitate this process, we could place an additional sheet of parchment paper on top of the meat to help us roll out everything with a rolling pin.
On top of the rectangle of meat just obtained, lay the slices of ham, cheese and hard-boiled egg cut into wedges, remembering to leave 4 cm free as a margin on each side, without ingredients. This will allow us to efficiently close the meatloaf.
Using the parchment paper on which the meat mixture rests and roll up the meatloaf, closing the ends as well.
We move the meatloaf into a pan and, still wrapped in parchment paper, let it cook in the oven for 30 minutes at 180 degrees. After this time, remove the parchment paper, place a few curls of butter on the surface of the meatloaf and let it cook for another 10-15 minutes so as to make its surface more crunchy.
The meatloaf will need to rest for a few minutes before being sliced ​​and served.

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