Polpettone (Italian Meatloaf)
Category: Main Course
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (minced) | 250g |
| Sausage (removed from casing) | 150g |
| Grana Padano DOP Cheese | 100g |
| Eggs | 2 |
| Bread (crumbs) | 100g |
| Fine salt | To taste |
| Black pepper | To taste |
| Nutmeg (ground) | 1 pinch |
| Garlic | 1 clove |
| Parsley (fresh) | 2 tablespoons |
| Veal cutlets | 450g |
| Garlic (additional) | 1 clove |
| Rosemary (fresh) | 2 sprigs |
| Thyme (fresh) | 2 sprigs |
| Sage (fresh) | 6 leaves |
| Extra virgin olive oil | 4 tablespoons |
| Butter | 30g |
| Beef broth | 250ml |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions
-
Prepare the Meat Mixture:
In a large mixing bowl, combine the minced veal, crumbled sausage (without casing), finely crumbled bread, Grana Padano cheese, eggs, crushed garlic, salt, black pepper, ground nutmeg, and freshly chopped parsley. Mix everything well until fully combined, ensuring a uniform texture. -
Prepare the Veal Cutlets:
On a cutting board, flatten the veal cutlets with a meat mallet. Lay them out in a single layer to form a base for the meatloaf. -
Assemble the Polpettone:
Take the meat mixture from the bowl and shape it into a loaf. Place it in the center of the flattened veal cutlets. Carefully fold the edges of the cutlets over the meat mixture, wrapping it completely, and then tie the loaf tightly with kitchen twine to hold everything in place. -
Prepare the Herb Mixture:
Finely chop the garlic, rosemary needles, and thyme leaves. Add the chopped herbs along with salt and pepper to taste. Mix well. -
Cooking the Polpettone:
In a large skillet, melt the butter and add the extra virgin olive oil. Heat over medium-low heat and carefully brown the polpettone on all sides, turning it to ensure even cooking. Once browned, pour in one or two ladles of beef broth, cover the skillet with a lid, and simmer. Allow the polpettone to cook slowly for about 45 minutes, adding more broth as needed to keep the meatloaf moist. The meat should cook through, and the flavors of the herbs and broth will infuse the polpettone. -
Serving:
Once cooked, remove the kitchen twine, slice the polpettone into thick pieces, and serve it hot with a side of vegetables, mashed potatoes, or a simple salad.
Enjoy this traditional Italian Polpettone as a flavorful and hearty meal. Its rich combination of veal, sausage, and aromatic herbs will leave everyone at the table satisfied!
