The Guardian

Friday, April 5, 2013

Polpettone (Italian Meatloaf)





 
Polpettone (Italian Meatloaf)
 
 

This recipe is from my MIL but I have tweaked it a bit to my liking and taste. My mom never really made a meatloaf, not that I could remember, but when I got married my MIL made her version of a meatloaf, Italian Style. So I took her base recipe and added my own flare! Which is what every cook should do. That is what makes us all unique! This recipe may look tricky but it is really very simple just pay attention to the directions and then adjust to your skill technique! Again, I used a Pork and Veal ground in equal parts. I don't really use beef unless my hubby asks for a T-Bone...hahah  The pink you see in the meatloaf is actually Tavern Ham lunch meat. My MIL would have used Prosciutto but I only had ham...This meatloaf actually is going to be laid down flat over breadcrumbs and rolled up like a stromboli after the ham and american cheese is laid on it. Don't worry I will explain it all in the directions below. Enjoy!

Ingredients:

3 Pounds of Veal and Pork Mix
Salt & Pepper to taste
1 Packet Lipton beef/Onion Mix
1 Tablespoon Garlic salt
Handful Fresh Parsley
1 Cup Gravy or ready made "Sauce"
3 Potato Hot Dog Buns soaked in water. Then squeeze out excess water and added to loaf mix
1 cup of Bread crumbs
2 eggs
Handful of Parmesan Cheese
7 slices of American Cheese
7 Slices of Tavern ham Lunch Meat
2 cups of "Extra" Bread crumbs for wrapping loaf
2 Long sheets of Wax Paper
2 cups of Brown Gravy---I use Serv-A-Gravy Brand (and Follow directions to prepare gravy)

Directions

Pre-heat oven to 350. Mix the ground meat together with the salt, pepper, onion mix, garlic salt, parsley,the ready made red sauce,the hot dog buns, one cup of bread crumbs, eggs, and the Parmesan cheese.  Mix well and roll into ball. Lay out two very long sheets of wax paper and lay them slightly over one another. About 3 inches. This is to keep the bread crumbs as a very easy clean-up for you. Then sprinkle the two extra cups of Bread crumbs over the wax paper. Take the meatloaf mix and lay it out flat over the bread crumbs, like a pizza dough. Then layer the ham first and the cheese second over the meatloaf, like you would do for a Stromboli. Then roll-up the loaf like a Stromboli using the bread crumbs to keep everything nice a tightly bound together. Then put your loaf in a baking dish and cover with foil and bake for 45 minutes covered. Then take out loaf and add the brown gravy over loaf and bake uncovered for another 30 minutes. This gravy that you just added to loaf will be excellent with mashed potatoes if you decided to make them as a side dish. Wait 10 minutes with cover back on loaf. This will allow the cheese inside loaf to harden a bit so that when you cut it, the cheese will not "spill" out. Enjoy!!!