📋Traditional Italian Meatloaf Recipe (Polpettone)

ThisItalian meatloaf recipe, known as "polpettone," is a flavorfulmeatloaf that's a true classic in Italian food. Crafted from a blend of mincedbeef and pork, this tender meatloaf is reminiscent of a giant meatball in aloaf shape.

Course Main Course

Cuisine Italian

Keyword Beef pork meatloaf, Italian meatloaf, meatloaf with tomato sauce

Prep Time 30

Cook Time 1 15

Resting time 10

Total Time 1 55

Servings people

Calories 305kcal

Author Laura Tobin

Equipment

Ingredients

Meat mixture

10 oz lean minced beef
10 oz minced pork or sausages
½ cup Stale white bread soaked in milk
½ cup Parmesan cheese
1 tablespoon bacon or nduja
1 onion
3 eggs
2 boiled eggs
1 teaspoon salt

Sauce and seasoning

1 ½ cup homemade tomato sauce
3 tablespoon white wine
3 tablespoon olive oil
salt & pepper

US Customary - Metric

Instructions

Preparing the Meatloaf Mixture

Before you start, soak the stale bread in milk for 30 minutes until it's fully saturated.
½ cup Stale white bread
Stir fry the onion with the bacon (or the Nduja)
1 tablespoon bacon, 1 onion
Combine the lean ground beef and ground pork in a large mixing bowl.
10 oz lean minced beef, 10 oz minced pork or sausages
Add the grated Parmesan cheese and the eggs and season with salt
½ cup Parmesan cheese, 3 eggs, 1 teaspoon salt
Squeeze out excess milk and crumble the milk-soaked bread into the meat mixture.
Add the fried onion and bacon or Nduja
Mix everything together until well combined.

Shaping 2 Meatloaves

Lay out a flat surface and shape half of the meat mixture into a loaf form.
Make an indentation along the center of the meatloaf and place the boiled eggs inside. Fold the meat over the eggs, ensuring they are fully enclosed.
2 boiled eggs
Smooth out the top of the meatloaf to ensure an even shape.
Repeat for the second meatloaf

Searing the Meat

Heat some olive oil over medium-high heat in a Dutch oven
3 tablespoon olive oil
Once hot, place the meatloaf and sear each side until it's golden brown. This helps to lock in the flavors.

Cook in the Tomato Sauce

After searing the meatloaf, reduce the heat to medium
Pour the white wine to deglaze the pan, scraping up any browned bits from the bottom.
3 tablespoon white wine
Add the tomato sauce, ensuring the meatloaf is well-covered and season with salt and pepper.
1 ½ cup homemade tomato sauce, salt & pepper
Cover the Dutch oven with its lid and let the meatloaf simmer on the stove for one hour, ensuring it's cooked through and absorbing the flavors of the sauce.

Slice it and Serve

Once cooked, remove the lid and let the meatloaf rest for a 10 minutes.
Transfer the meatloaf to a serving platter and slice it into even portions. Slice them so the boiled egg inside is visible.
Pour over the top of the meatloaf the tomato sauce and serve

Video

Notes

Avoid Blending the Meat: Using a blender can break down the meat too much, leading to a meatloaf that lacks the desired consistency. Properly minced meat ensures a meatloaf with a good bite and texture.
Stick to Specified Ingredients: Ensure you use the correct eggs, bread, and milk amounts. These act as binding agents, helping the meatloaf hold its shape and stay moist.
Season Well: Under-seasoning can result in a bland meatloaf. Proper seasoning enhances the meat's natural flavors and other ingredients, making every bite savory and delicious.
Be Cautious with Fillings: Overstuffing can cause the meatloaf to fall apart or not cook evenly. A balanced amount of filling ensures the meatloaf cooks uniformly and maintains its structure.
Rest Before Slicing: Letting the meatloaf rest for 10 minutes after cooking allows the juices to redistribute. This ensures that the meatloaf remains juicy and doesn't fall apart when you slice it.

Nutrition