POLPETTONE: THE AMAZING CLASSIC ITALIAN MEATLOAF
This recipe offers a delicious twist by filling the flavorful ground meat mixture with hard-boiled eggs and slices of cooked ham, creating a beautiful centerpiece when sliced.
The combination of tender meat, richness of the eggs, and smokiness of the ham provides a delicious burst of flavor in every bite.
Served hot or cold, this meatloaf will become one of the highlights of your table.
SERVINGS:4
- 1 lb ground veal
- 1 lb. ground pork
- 4 eggs
- 1 cup of breadcrumbs
- 7 oz of cooked ham (sliced or diced)
- 1 cup of grated Parmigiano Reggiano cheese
- extra virgin olive oil to taste
- black pepper to taste
- salt to taste
METHOD:
Turn the oven on to 390 F.
In a small saucepan, boil the eggs (i use 3 eggs).
Once the eggs are ready, peel, cut in half and set aside for a moment.
In a large bowl put the chopped mixture, black pepper, salt, grated Parmigiano Reggiano cheese, breadcrumbs, one egg and mix everything well until smooth.
Take the baking paper and spread it out on the table, take the mixture that you just made and spread it on the baking paper all over the surface.
Add salt, black pepper, grated Parmigiano Reggiano cheese, eggs lengthwise and slices of cooked ham.
Now start rolling it up tightly, as you do so it stays tight.
Oil the baking dish well and arrange the meatloaf grease the top with oil and bake for about an hour at 350 F.
After that time has elapsed, turn off the oven and with potholders take the baking sheet and lay it on a kitchen surface.
Take the meatloaf and arrange on the cutting board and let it rest about five minutes.
Slice with a smooth knife and arrange in the serving dish the meatloaf with its own sauce and serve.
