5 from 15 votes
Polpettone - Italian Meatloaf
Polpettone is an Italian meatloaf combining ground beef (or beef-pork blend) with eggs, Parmesan, milk, and breadcrumbs, formed around cubed provolone cheese. It is shaped into a log, baked until cooked through, then finished with olive oil for a tender interior and cheesy center suitable for sliced servings alongside sides.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
547 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 547
% 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.