Italy Polpettone (Meat Loaf)
In Italy, polpette are meatballs so it’s only logical that polpettone ("big meatball") refers to a meatball so large that it necessarily takes on the size and form of a loaf. Classic polpettone 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. Polpettone can also be refrigerated and savored as a cold pâté or terrine.
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
- Pinch red pepper flakes
- 4 sprigs thyme leaves, finely chopped
- 2 cloves garlic, finely chopped
- Fresh nutmeg, grated
- 1 small bunch flat-leaf parsley, finely chopped
- 2 eggs, beaten
- Salt, to taste
- Freshly ground pepper, to taste
- ½ cup (45 g) breadcrumbs (preferably from day-old Italian bread)
- 4 oz (113 g) prosciutto or mortadella, thinly sliced
- 4 oz (113 g) provolone or caciocavallo, 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, parsley, 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 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.
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