Italian Meatloaf ( Polpettone ) Recipe

Name: Italian Meatloaf ( Polpettone ) Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 2 h
Yield: 4 servings
Ingredients: 2 cups Good Quality Ground Beef; 1 Potato; 0.5 cup Parmesan Cheese; 1 Egg; 0.25 Onion; 0.5 cup Parsley; 1 teaspoon Nutmeg; 1 Garlic Clove; 1.5 tablespoons Flour; 0.5 cup White Wine; 0.5 cup Breadcrumbs; Mozzarella; 1 Tomato; Basil; 5 Fresh Ripe Tomatoes; 10 leaves of Basil; 1 Garlic Clove

Recipes > Italian Recipes > Italian Second Course Recipes

Video: Sara Harris

TRADITIONAL ITALIAN RECIPE: I see many meatloaf recipes calling for the meat to be cooked in loaf pans. I can’t help but wonder who was the genius to come up with this idea? I mean... seriously? Are you so lame? Just place it in a regular pan and cook it in the tratidional way!

I always cook my meatloaf in a large roasting pan so the grease can easily drain off, of I cook it with thick tomato sauce, just the way my Mom did and still does. I never had a meatloaf turn out dry. The worst culprit is overcooking or using a cut of beef with no fat in it. I recommend an 85% ground beef or ground sirloin. You can also use ground turkey if you prefer.

History

The meatloaf has European origins; meatloaf of minced meat was mentioned in the famous Roman cookery collection Apicius as early as the 5th century.

Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the Dutch meatball.

American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times. However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.

Skill Level:	Time: 2 Hours
Price:	Serves: 4 People

Ingredients:

Conversions

Metric:

For the Meatloaf:

250gr Good Quality Ground Beef

1 Potato
( boiled and mashed )

50gr Parmesan Cheese

1 Egg

0.25 Onion
( chopped - Optional Ingredient )

12gr Parsley
( chopped )

4gr Nutmeg
( to taste )

1 Garlic Clove
( chopped )

2.5gr Flour

100gr White Wine

25gr Breadcrumbs
( to coat )

For the Filling:

Mozzarella
( dried for pizza )

1 Tomatoes
( chopped )

Basil
( some leaves )

( Feel free to add some other ingredients to the filling )

For the Sauce:

500gr Fresh Ripe Tomatoes
( skinned and chopped )

10 leaves of Basil

1 Garlic Clove
Imperial:

For the Meatloaf:

8.8oz Good Quality Ground Beef

1 Potato
( boiled and mashed )

1.7oz Parmesan Cheese

1 Egg

0.25 Onion
( chopped - Optional Ingredient )

0.4oz Parsley
( chopped )

0.1oz Nutmeg
( to taste )

1 Garlic Clove
( chopped )

0.08oz Flour

100gr White Wine

25gr Breadcrumbs
( to coat )

For the Filling:

Mozzarella
( dried for pizza )

1 Tomatoes
( chopped )

Basil
( some leaves )

( Feel free to add some other ingredients to the filling )

For the Sauce:

1.1lb Fresh Ripe Tomatoes
( skinned and chopped )

10 leaves of Basil

1 Garlic Clove
Cups:

For the Meatloaf:

2 cups Good Quality Ground Beef

1 Potato
( boiled and mashed )

0.5 cup Parmesan Cheese

1 Egg

0.25 Onion
( chopped - Optional Ingredient )

0.5 cup Parsley
( chopped )

1 teaspoon Nutmeg
( to taste )

1 Garlic Clove
( chopped )

1.5 tablespoons Flour

0.5 cup White Wine

0.5 cup Breadcrumbs
( to coat )

For the Filling:

Mozzarella
( dried for pizza )

1 Tomato
( chopped )

Basil
( some leaves )

( Feel free to add some other ingredients to the filling )

For the Sauce:

5 Fresh Ripe Tomatoes
( skinned and chopped )

10 leaves of Basil

1 Garlic Clove

Directions:

01 - Using a fork or bare hands, mix alla the ingredients for the Polpettone ( not the breadcrumbs ).

02 - Roll flat the Polpettone.

03 - Place Mozzarella, the chopped Tomatoes and Basil.

04 - Roll up into a thick log shape.

05 - Roll the Meatloaf in the Breadcrumbs.

06 - Cook the Polpettone in the oven for 20 minutes on 180C / 350F until well browned.

07 - Pour the White Wine right on top the Polpettone, and keep cooking.

08 - While you are waiting for the Polpettone to cook, start working on the Tomato Sauce by cooking the Tomatoes with Olive Oil, Garlic and some Water to cook for 10 minutes. Add Basil at the end.

( At this point the Polpettone will have been cooking for about 30 minutes ).

09 - Pour the sauce on top of the Polpettone and cook for an additional 10 minutes in the Sauce. Serve hot.

Notes:

- Feel free to cook the Meatloaf with the Tomato Sauce you like.

Written by: Uncut Recipes

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