Polpettone - Italian Meatloaf
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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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
Description
Polpettone - Italian Meatloaf is a blended mixture of ground meat, eggs, Parmesan cheese, milk, and breadcrumbs that binds into a firm yet tender meatloaf. The addition of cubed provolone cheese in the center creates a melting surprise within. The mixture is shaped into a rectangular layer, topped with cheese, then rolled tightly into a log ensuring a sealed, uniform shape.
After chilling briefly to firm the shape, the meatloaf bakes at 350°F (175°C) on a baking sheet. Baking allows the meats to cook evenly, developing a cooked exterior while retaining moisture inside. Olive oil drizzled on top toward the end promotes a subtle glazed finish. Some juices released during baking are expected.
Sliced polpettone makes a hearty main dish, with melted cheese adding creaminess to each bite. It pairs well with side vegetables or salads and can be served warm or at room temperature.
The meatloaf stores well refrigerated for two days. It also freezes well either whole or sliced; slices can be individually frozen for convenience. Thaw in the refrigerator overnight before reheating to maintain texture and flavor.
Ingredients
- 600 g ground beef or a mix of beef and pork
- 2 egg
- 5 tablespoon Parmesan Cheese finely grated
- 5 tablespoon milk
- 3 tablespoon breadcrumbs or breadcrumbs, or panko, Italian style
- 80 g provolone cheese cubed
- 1 tablespoon extra-virgin olive oil
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 in the refrigerator for up to 2 days.
- Freeze whole or individually sliced meatloaf; freeze slices on a tray before bagging to prevent sticking.
- Keep frozen meatloaf for up to 3 months; thaw in the fridge overnight before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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