Baked meatloaf
Polpettone al forno
Second course
Mixed meatloaf with hard-boiled egg, ham, and cheese: the most comforting Sunday dish, also excellent cold.
Meatloaf is one of the most popular meat-based main courses in Italian home cooking, with significant regional variations. In the North, it's stuffed with hard-boiled eggs and spinach; in Central Italy, with ham and cheese; in the South, with olives and cheese. Baking it in the oven is the easiest way: there's no risk of it falling apart. skillet, consistent result. The meatloaf is excellent warm with its sauce, but also cold the next day, sliced ​​for a sandwich. It's a dish that can be prepared ahead of time and improves as it rests.
Instructions
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3 steps · natural Italian voice
Prepare the dough
In a bowl, mix the ground meat with raw eggs, squeezed bread, the Parmigiano Reggiano, chopped parsley and garlic, nutmeg, salt, and pepper. Mix with your hands until smooth.
Stuff and shape the meatloaf
Roll out the dough on parchment paper forming a rectangle. Arrange the slices of ham and whole hard-boiled eggs in the center. Roll it up tightly with the help of the parchment paper forming a cylinder. Seal the ends well.
Bake in the oven
50 minPlace the meatloaf in a baking pan. Pour the tomato passata around. Sprinkle with oil and deglaze with the wine. Cook at 180°C (356°F) for 45-50 minutes, basting occasionally with the sauce. Let rest for 10 minutes before slicing.
Chef's Tips
The meatloaf should never open: seal the edges well and pack it tightly. The hard-boiled eggs in the center add a surprise: make sure they're centered. Excellent cold the next day, sliced: even better.
Ingredients
- (21.16 oz) 600 g of ground meat mixed (beef and pork)
- 2 eggs + 2 hard-boiled eggs
- (2.82 oz) 80 g of day-old bread soaked in milk
- (1.76 oz) 50 g of Parmigiano Reggiano grated
- 3 slices of cooked ham
- Parsley, garlic, nutmeg
- Salt, pepper
- (3.38 fl oz) 100 ml white wine
- (14.11 oz) 400 g of tomato passata (strained tomatoes) (for the sauce)
Can't find it in the US?
- rustic breadMost US supermarkets
A crusty country loaf or ciabatta
Not soft sandwich bread.
- cooked hamMost US supermarkets
Plain deli ham, unsmoked and unglazed
Avoid honey-glazed or smoked ham.
- tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.
⚠️ Automatic ingredient-based detection. Always check product labels.
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