Polpettone in umido con funghi (Meatloaf in Tomato and Mushroom Sauce)

Name: Polpettone in umido con funghi (Meatloaf in Tomato and Mushroom Sauce)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1 serving
Ingredients: 500-7 oog; 70 g 2-1/2 oz of prosciutto, finely minced; 200-250 g 7-8 oz of freshly made breadcrumbs (see Notes), or store-bought breadcrumbs; 100 ml 1/2 cup of milk; 2-3 eggs; 100 g 3-1/2 oz grated Parmesan cheese; A few sprigs of fresh parsley; salt and pepper; 1 or 2 chicken livers; Dried breadcrumbs for rolling the loaf; olive oil; 1 garlic clove; red or white wine; 500 g 1 lb. or one large can of tomatoes; 250-300 g 8-9 oz of mixed mushrooms (see Notes)

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Course
Main Course
Cuisine
American

Polpettone in umido con funghi (Meatloaf in Tomato and Mushroom Sauce)

Iris Warren

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Ingredients

To make the meatloaf:

500-7 oog 1 to 1-1/2 lbs ground beef, or a mixture of beef and pork
70 g 2-1/2 oz of prosciutto, finely minced
200-250 g 7-8 oz of freshly made breadcrumbs (see Notes), or store-bought breadcrumbs
100 ml 1/2 cup of milk
2-3 eggs
100 g 3-1/2 oz grated Parmesan cheese
A few sprigs of fresh parsley finely chopped
salt and pepper
1 or 2 chicken livers finely chopped (optional)
Dried breadcrumbs for rolling the loaf q.b.

For the braise:

olive oil
1 garlic clove slightly crushed
red or white wine
500 g 1 lb. or one large can of tomatoes
250-300 g 8-9 oz of mixed mushrooms (see Notes)

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Instructions

Mix all the meatloaf ingredients in a large bowl, using a wooden spoon, spatula or, best of all, your hands. Make sure all the ingredients are very well mixed, then leave the mixture to rest for a good 15 minutes or more.
Form the mixture into a compact, elongated loaf, trying your best to eliminate any creases in the loaf. Then roll it in the dried breadcrumbs until the loaf is totally covered.
Heat a cast iron "Dutch oven" large enough to hold the loaf snugly, preferably oval, and add a generous amount of olive oil. Shallow fry the loaf in the oil over gentle heat until it is golden brown on all sides.
Add a garlic clove to the oil and, when the garlic begins to give off its aroma, drizzle the wine over the loaf, let it simmer for a minute as the wine boils off. Then turn the loaf over and repeat the procedure. Continue until the loaf has been anointed with wine on all sides.
Now come the tomatoes. Crush them with your hands as you add them to the pot. Cover the pot and let the meatloaf braise for a good 30 minutes.
While the loaf is braising, sauté the mushrooms separately in a bit of olive oil add them to the pot, nestling them beside the loaf. Cover the pot once again, and let the loaf braise for another 30 minutes.
After that time, take the loaf out of the Dutch oven and let it rest for at least 15-20 minutes. You can even let the loaf cool completely if you prefer. Do not skip this step, however; it is crucial to allow the loaf to come together and firm up a bit. If you don't, the loaf is likely to fall apart when you slice it.
When you are ready to serve your polpettone, reheat the sauce. (If you find it too fatty, skim off the excess fat with a large spoon and discard it.)
Make a bed of the sauce in a large serving dish. Slice the loaf, or as much as you think you'll need, and lay the slices and rest of the loaf over the sauce. Serve immediately, with any extra sauce in a separate bowl for those you want more.

Notes

To make fresh breadcrumbs, take day old bread, trim it of all crust and cut it into cubes. Add the bread cubes in a food processor and process until you have fine crumbs.