Polpettone Italian Meatloaf
1 Picture
Ingredients
- For the decoration inside
- 1 boiled carrot, sliced lengthways in 4 pieces
- 1 lightly boiled courgette (zucchini), sliced lengthways in 4 pieces
- 1 or 2 hard-boiled eggs
- For the polpettone itself
- (1 cup) breadcrumbs to coat
- (1 lb) very lean, quality ground beef
- Fifth to half a nutmeg, grated (adjust quantity to taste)
- 2 eggs
- 1 cup parsley, chopped
- 2 cloves garlic, chopped
- (1/4 lb) Parmesan cheese
- (1/4 lb) ricotta cheese
- 2 boiled, mashed medium potatoes
- 3 heaped tablespoons flour
- 1 glass white wine
- For the sauce
- (2 lb) ripe tomatoes, skinned and chopped
- 2 cloves garlic
- Bunch basil (20 fresh leaves)
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 35mins
Cost Budget Friendly
Preparation
Step 1
Mix the ingredients for the polpettone very well, using a fork.
Step 2
Roll out into a dinner plate size shape. Place the vegetables on the rolled mixture. Roll up into a “Yuletide log” shape. If using, toast the multicereal bread, crumbed, in a little oil with a clove of garlic.
Step 3
Add plain breadcrumbs to the multicereal breadcrumbs .Roll the meatloaf in the breadcrumbs. Cook in the oven for 30-40 minutes on 390 F until well browned.
Add the glass of white wine, baste well and return to the oven.
Step 4
Meanwhile, make a tomato sauce by cooking the tomatoes slowly with olive oil and garlic, adding basil at the end. Save some leaves for decoration.
If you like, press the garlic through a garlic press back into the sauce. If not, discard.
Step 5
Cook the meatloaf for an additional few (around 10) minutes in the sauce. Decorate with basil leaves. You can serve this dish with or without the sauce, as you wish. Without the sauce, it makes great picnic food, served at room temperature.enjoy!
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