Polpettone ripieno (Stuffed Italian meatloaf)

    50 min

    This meatloaf can be prepared in advance, and in my opinion it should be, because it improves the flavour. You can cook it the day before and serve it the next day.

    1 person made this

    Serves: 6 

    • 1 slice stale white bread
    • 100ml milk
    • 500g mixed veal and pork mince
    • 2 eggs, lightly beaten
    • 100g grated Parmesan cheese
    • 1 teaspoon rosemary
    • 1 teaspoon marjoram
    • 1 teaspoon salt
    • 1 pinch nutmeg
    • 2 tablespoons white wine
    • 3 thick slices mortadella (80g), cut into strips
    • 100g mozzarella, cubed

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Soak the bread in a bowl with the milk till softened.
    2. In a large bowl, add mince, eggs Parmesan, rosemary, marjoram, salt and nutmeg. Squeeze the bread well and crumble it into the mixture. Knead with your hands, adding the wine ittle by little until you obtain a homogeneous mixture.
    3. Preheat oven to 200 C / Gas 6. Line a rectangular baking dish with greaseproof paper and brush the bottom with a little oil.
    4. Transfer the minced meat mixture to a large deep plate and distribute it evenly until it covers the entire plate. Place the mortadella and the mozzarella in the centre in a straight line. Pick up the mince from the sides and push it towards the centre so that the filling is well sealed inside.
    5. Gently transfer the meatloaf to the prepared baking dish and lightly brush the surface with a little oil. Bake and cook for 30 minutes. During the last few minutes, transfer the dish to a top rack of the oven so the surface browns nicely.
    6. Remove from the oven, let the meat rest for about 10 minutes and serve.


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