Polpettone

An Italian-style meatloaf stuffed with ham, sautéed until golden, then baked in a homemade savory tomato and vegetable sauce.

Dinner Comfort Food Beef Italian Meatloaf

Estimated Nutrition

Calories

715.7

kcal / serving

2862.6 kcal total

Carbs

31.6g

per serving

126.2 g total

Fat

49.7g

per serving

198.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

grated large handful

piece

Egg

free-range

GrainsCereals

110

Breadcrumb

soaked in water

Liquids

200

Vegetable Stock

Meat

400

Beef

minced

100

Ham

sliced

NutsSeeds

cloves

Garlic

whole

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Parsley

finely chopped

cloves

Garlic

finely chopped, for polpettone

OilsFats

tbsp

Olive Oil

for the tomato sauce

tbsp

Olive Oil

for frying polpettone

Vegetables

0.5

piece

Red Onion

large, finely chopped

800

Chopped Tomato

tinned

Onion

finely chopped, for polpettone

Carrot

chopped

Method

Add chopped tomatoes and stock, then simmer and reduce for 40 minutes.

Preheat your oven to 180°C.

Combine onion, parsley, carrot, parmesan, beef, one egg, and chopped garlic in a bowl.

Place meatloaf in a baking tray, pour sauce over it, and bake for 40 minutes until juices run clear.

Add whole garlic cloves and cook for one minute before seasoning with salt and pepper.

Heat olive oil in a pan and fry chopped onion for 7 minutes.

Add a second egg, mix by hand, and form into a rectangle with ham in the center.

Coat the meatloaf in a final beaten egg and breadcrumbs, then brown in olive oil for 15 minutes.