This Italian veal meatloaf called polpettone in Italian is the typical second course for a Sunday lunch. It is stuffed with cheese and ham. In this recipe it is cooked on the hob, not in the oven. It can be prepared in advance and reheated.
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For the meatloaf
1/2 day-old dinner roll
milk for soaking
500g veal mince
3 tablespoons grated Parmesan cheese
salt and pepper, to taste
1/2 clove garlic, minced
1/2 bunch parsley, minced
80ml white wine
For the filling
100g sliced mozzarella cheese
2 slices cooked ham
2 to 3 tablespoons breadcrumbs
1 clove garlic, coarsely chopped
2 tablespoons extra virgin olive oil
200ml white wine
1/2 beef stock cube, dissolved in 1 glass hot water
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Method Prep:15min › Cook:40min › Ready in:55min
Soak the roll in milk for a few minutes, then squeeze and tear into pieces. In a large bowl mix mince, Parmesan, egg and roll. Work with your hands until all ingredients are well combined. Season with salt and pepper, grated garlic, parsley and wine and keep mixing with your hands until well combined.
Transfer to a rectangular serving plate or a work surface lined with greaseproof paper. Flatten the mix with your hands to spread it over the entire plate. Place the mozzarella and ham in the centre and gently roll it up to create a cylinder, trapping the filling inside. Coat the roll in breadcrumbs, pressing down gently with your hands so the breadcrumbs stick.
Pick a pan with a diameter larger than the meatloaf's length and cook garlic in 2 tablespoons oil until pale golden. Add the meatloaf and seal on all the sides, turning it carefully until it's golden brown all around, about 5 to 7 minutes. Turn up the heat, pour in the wine and cook until the alcohol evaporates.
Turn it down to medium heat, add the bouillon, cover and cook until clear liquid runs out when you insert a fork at one end, about 40 minutes. If the liquid is still red, keep cooking. In the last 10 minutes, if the sauce is still too runny, remove the lid.
Remove from heat, cover and let stand for 10 minutes. Then slice and serve.