Polpettone - Italian meatloaf

Polpettone - Italian meatloaf

Mark Farmer 43

"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, Belgian and Dutch dish, and it is a cousin to the Italian meatball. Many meatloaf recipes are interchangeable with meatball recipes, the distinction coming from shape and from the accompaniments or choice of sauce."
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. in a bowl mix meat, egg, garlic, tomatoes, bread crumbs, onion, Oregano, Basel, Parsley, Rosemary, Beef stock paste, red chili peppers, green pepper
  2. Roll the meat mixture out in between two layers of cling film the with of a loaf pan. roll it out until it is about 1/2 inch thick.
  3. Remove top layer of cling film, and lay out ham slices, keeping the ham over an inch way from the edges. cover ham slices with cheese.
  4. using the cling film to help you roll up the meat loaf.
  5. you can then roll it up into aluminum foil and cook in a baking pan, or just place it into a bread loaf pan.
  6. If baking in a loaf pan: Top with ketchup mixed with hot or chipotle sauce. If not the loaf can be topped off after baking.
  7. Bake for approximately 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf.
  8. Remove from the oven and let rest for 5 minutes. Slice and serve.



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