Polpettone (Meat Loaf)

Meat loaf over greens

In Italy, polpette are meatballs so it’s only logical that polpettoni refers to a meatball so large that it necessarily takes on the size and form of a loaf. Classic polpettoni combines various ground meats—usually beef and pork, but also veal, lamb and sausage—with grated cheese and herbs. Loaves are often stuffed with any number of eye-catching, flavor-enhancing ingredients; the most traditional are Italian cheeses, ham, and hard-boiled eggs. Sometimes, an aromatic tomato sauce is added during or after baking. Polpettoni can also be refrigerated and savored as a cold pâté or terrine. Recipe Servings: Serves 6

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 lb (453 g) lean beef, ground
1 lb (453 g) lean pork, ground
1/2 cup (100 g) pecorino, freshly grated
4 sprigs thyme leaves, finely chopped
1 small bunch flat-leaf parsley, finely chopped
2 cloves garlic, finely chopped
Pinch red pepper flakes
Fresh nutmeg, grated several times
2 eggs, beaten
1 egg yolk, beaten
1/2 cup (45 g) bread crumbs (preferably from day-old Italian bread)
salt to taste
Freshly ground pepper to taste

Filling:

4 oz (113 g) prosciutto or mortadella, thinly sliced
4 oz (113 g) provolone or caciacavallo, sliced
1 lb (453 g) spinach, quickly blanched, squeezed dry and coarsely chopped
2 hard-boiled eggs, peeled and sliced into quarters

Directions

In a large bowl, use both hands to combine ground beef and pork, chili pepper, thyme, garlic, and grated nutmeg. Add grated Pecorino and eggs, then season with salt and freshly ground pepper. Continue to knead until all ingredients are well blended.
Preheat oven to 350°F (180°C). Line a baking sheet with foil and press meat mixture evenly into a flat rectangle that covers most of sheet.
Filling:
Place a layer of prosciutto on top of meat mixture. Top with subsequent layers of spinach, provolone, and finally, chopped hard-boiled egg.
Using foil as support, roll meat mixture into a long cylindrical log with the filling in the middle. Coat meat loaf with egg yolk, then sprinkle the breadcrumbs on top, turning loaf until it’s evenly coated.
Transfer the polpettone to a baking dish and cook bake for around 35–45 minutes. To ensure that it’s cooked, insert a knife or skewer in the middle; juices should run clear.
Remove the polpettone, cut into slices, and serve hot. Alternatively, serve cold after cooling to room temperature.