Italian Meatloaf (Polpettone)

    55 minutes

    This Italian meatloaf or "polpettone" as it's called in Italian, it's the typical Sunday lunch second course. It's stuffed with cheese and ham, but you can pick the ingredients you prefer. Prepare in advance and reheat on the stove quickly before serving.

    35 people made this

    Serves: 6 

    • Meatloaf
    • 500g veal mince meat
    • 1 egg
    • 3 tablespoons grated Parmesan cheese
    • 1/2 dinning roll, soaked in milk, squeezed and crumbled
    • 1/4 glass (80ml) white wine
    • 1/2 clove garlic, grated
    • 1/2 bunch parsley, finely chopped
    • salt and pepper, to taste
    • Filling
    • 4 slices mozzarella cheese (about 100g)
    • 2 sliced ham
    • 2-3 tablespoons breadcrumbs
    • Cooking
    • 2 tablespoons extra virgin olive oil
    • 1 clove garlic, crushed
    • 200ml white wine
    • 1/2 meat bouillon, dissolved in 1 glass hot water

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Meatloaf: In a large bowl mix mince meat, Parmesan, egg, crumbled dinner roll. Work with your hands, until all ingredients are well combined. Season with salt and pepper, grated garlic, parsley and wine and keep working with your hands for a few minutes.
    2. Season with salt and pepper, grated garlic, parsley and wine and keep working with your hands for a few minutes.
    3. Filling: Transfer on a serving plate, flatten with your hands so to cover all the surface. Right in the middle add mozzarella and ham (as the diameter of the circle).
    4. Gently roll the meat so to create a cylinder, trapping the filling inside. Add the breadcrumbs on the top of the meat loaf, pressing gently with your hands so they stick.
    5. Cooking: Pick a pan with a diameter larger than the meatloaf's length and cook 1 clove of garlic in 2 tablespoons oil, until pale golden. Gently add the meatloaf and seal on all the sides, turning gently until it's all golden brown, about 5-7 minutes. Turn up the heat, pour the wine and cook until the alcohol evaporates.
    6. Then, turn back on medium heat, add the bouillon, cover and cook for 40 minutes or until perfectly cooked inside. To make sure it's cooked, by the end poke the meat with a fork, a transparent water should run out. If it's still red, keep cooking. In the last 10 minutes, if the sauce is still too runny, cook without the lid.
    7. Remove from heat, cover and let stand for 10 minutes. Then slice and serve.

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