Lamb Meatloaf Recipe (Polpettone d’Agnello)
This Lamb Meatloaf, or Polpettone d’Agnello, is a delicious and hearty dish perfect for a family dinner or special occasion. Made with tender lamb, fresh herbs, and a flavorful filling of prosciutto, pecorino cheese, walnuts, and green olives, it is a delightful blend of savory and aromatic flavors. Serve it sliced, and enjoy its rich, comforting taste, which pairs beautifully with roasted vegetables or a light salad.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground Lamb | 1 kg |
| Bread (stale or fresh) | 100 g |
| Hard-Boiled Eggs | 5 |
| Eggs | 2 |
| Prosciutto (raw ham) | 100 g |
| Pecorino Sardo Cheese | 100 g |
| Walnuts (shelled) | 50 g |
| Green Olives | 50 g |
| Whole Milk | 150 g |
| Fresh Rosemary | 2 sprigs |
| Fresh Thyme | 2 sprigs |
| Black Pepper | To taste |
| Salt | To taste |
Instructions:
-
Boil the Eggs: Begin by boiling the 5 eggs until hard-cooked. Set them aside to cool.
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-
Prepare the Filling:
- Cut the bread into small pieces and soak it in the milk until it softens. Squeeze out any excess milk before using it.
- Chop the walnuts and olives finely using a knife.
- Dice the prosciutto into small pieces.
- In a large mixing bowl, combine the ground lamb with the chopped prosciutto, walnuts, and olives.
-
Season the Meat Mixture:
- Finely chop the fresh thyme and rosemary leaves and add them to the bowl.
- Add salt and freshly ground black pepper to taste.
- Mix everything thoroughly for about 10 minutes, ensuring all ingredients are well combined.
-
Assemble the Meatloaf:
- Place a sheet of parchment paper on a flat surface.
- Transfer the meat mixture onto the parchment paper and flatten it into a rectangle shape.
- Arrange the hard-boiled eggs in a row down the center of the meat mixture.
-
Shape the Meatloaf:
- Carefully fold the sides of the meat mixture over the eggs, sealing the filling inside as you roll it up, like a candy wrapper. Ensure the meatloaf is tightly closed.
-
Cook the Meatloaf:
- Preheat your oven to 180°C (350°F).
- Place the rolled meatloaf on a baking tray lined with parchment paper.
- Bake for 45-50 minutes, or until the meatloaf is golden brown and cooked through.
-
Serve:
- Let the meatloaf rest for a few minutes before slicing it.
- Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips:
- For an extra flavor boost, you can add a splash of white wine to the meat mixture or top the meatloaf with a little melted butter during the last 10 minutes of baking.
- You can also experiment with other types of cheese, such as mozzarella or parmesan, for a different twist on this traditional Italian recipe.
Nutritional Information (per serving, based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~28 g |
| Carbohydrates | ~10 g |
| Fat | ~24 g |
| Saturated Fat | ~8 g |
| Cholesterol | ~160 mg |
| Sodium | ~500 mg |
| Fiber | ~2 g |
| Sugars | ~2 g |
This Lamb Meatloaf is a delightful dish that combines the savory richness of lamb with a tasty, herb-infused filling. The eggs add an extra layer of comfort, making it a family favorite that is sure to impress. Perfect for a weeknight dinner or as a dish to serve at a gathering!
