Polpettone - Italian Meatloaf
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
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Servings
4
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Calories
547 kcal
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Course
Main Course
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Cuisine
Italian
Polpettone - Italian Meatloaf
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Nothing more comforting than a classic Italian meatloaf (polpettone) made with all the traditional flavors. Perfect for a weeknight meal!
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Ingredients
- 600 g beef mince or a mix of beef and pork
- 2 eggs
- 5 tablespoon Parmesan Cheese finely grated
- 5 tablespoon milk
- 3 tablespoon Italian breadcrumbs or breadcrumbs, or panko.
- 80 g Provolone cheese cubed
- 1 tablespoon extra-virgin olive oil
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Instructions
- In a large bowl mix all the ingredients together besides the provolone cheese and olive oil. The mixture should be soft, perfectly blended together, and should not stick to the sides of the bowl. Add a little more breadcrumbs or milk if necessary.
- Place the mixture on a sheet of kitchen paper and form a rectangle. Arrange the cubed cheese onto the center.
- Roll the meat with the help of the parchment paper to form a log. Make sure it's well sealed on all sides. Roll it in the parchment paper and twist the ends to form a large candy.
- Transfer the meatloaf in the fridge and let it rest for 15 minutes.
- Preheat oven to 350°F (175°C) and arrange the oven tray onto the middle shelf.
- Transfer the meatloaf onto a baking sheet and bake it in the oven for 30 minutes. After this cooking time, the meatloaf will have released some liquid, but it's totally ok.
- Remove the parchment paper, drizzle the top of the polpettone with olive oil, then place it back in the oven for a further 10 minutes.
- Check if the meat is done with a meat thermometer, if it reaches 155°F/68°F you can safely remove it from the oven. Let the polpettone rest for about 15 minutes, then slice it and serve with your favourite sides.
Notes
- Store leftovers in an airtight container, it will keep well in the fridge for up to 2 days.
- You can freeze the prepared meatloaf both whole or sliced.
- I like to cut it into individual slices, place them on a tray, freeze for 30 minutes, then transfer them into individual ziplock bags.
- You can store the meatloaf in the freezer for about 3 months. To defrost it, place it in the fridge the night before and consume it within a day.
Nutrition Information
Show Details
Calories
547kcal
(27%)
Carbohydrates
7g
(2%)
Protein
38g
(76%)
Fat
40g
(62%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
208mg
(69%)
Sodium
515mg
(21%)
Potassium
511mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
388IU
(8%)
Vitamin C
1mg
(1%)
Calcium
299mg
(30%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 38g | 76% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 208mg | 69% |
| Sodium | 515mg | 21% |
| Potassium | 511mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 299mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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