Polpettone/ Italian Meatloaf with Rosemary Potatoes and Carrots

 Polpettone/ Italian Meatloaf

IG: @mangia.con.elena

Polpette is the Italian word for meatballs. 

Polpettine are also meatballs but smaller and used for soups, lasagne and baked pasta.

 Polpettone therefore is a large meatball which essentially is what a meatloaf is. 

Italian meatloafs are a combination of ground meat and spices and can also be filled with various ingredients depending on the Italian region. 

In Rome, boiled eggs, spinach, lamb and celery are popular while in Emiglia Romana you might find pancetta, cinnamon and nutmeg rolled into the meatloaf. In Tuscany, ground veal is the meat of choice accompanied with carrots and onions. 

It is the perfect one pan dinner!

My mother insisted that the best meat for her polpettone was a combination of veal, pork and beef. The same combination that she used for her traditional meatballs as well. Sometimes, the meat was then rolled around boiled eggs, spinach and provolone cheese. Other times it was served with no filling. Either way, it was delicious.

I have taken the liberties of taking her traditional recipe and changing some of the meats to make it a lighter version. Of course, the meats you use are totally up to you. 

You can roast the potatoes and carrots alongside the meatloaf and you will end up with the most flavourful and juicy side dish!

 

As with all of my recipes and in keeping with the traditional Mediterranean way of cooking, my measurements are just estimates and my spices are just recommendations. If you don't like an ingredient then leave it out or add one that you do like! 

Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed! 

See below for ingredients and directions! 

Ingredients

• 2 lbs of ground meat ( I used a combination of ground turkey and ground beef)
• 4 Italian sausages with casings removed
• 1 medium onion, diced 
• 3 garlic cloves, diced
• 1/2 to 1 cup grated parmigiano
• 2 eggs
• 2 slices of day old white bread soaked in milk (squeeze out excess liquid)
• handful of parsley, finely chopped
• 2 tbsp of tomato paste mixed into a very small amount of water to thin a bit
• 1 -2 tsp oregano 
• salt and pepper to your liking
• Italian seasoning bread crumbs (if needed)

For the Potatoes and Carrots

• 4- 5 medium potatoes, peeled and quartered or mini potatoes, halved
• 4-5 carrots, peeled and roughly chopped
• brussel sprouts (optional)
• 1 large sweet onion, chopped
• 3 fresh rosemary sprigs
• 1-2 tsp oregano
• olive oil
• salt and pepper

Directions

1. Preheat oven to 350º and lightly oil a deep, large roasting pan. 
2. In a large bowl toss together potatoes and carrots with the other ingredients. Add olive oil to coat and set aside. 
3. In another large bowl mix together mix and sausages. 
4. Add in all the other ingredients and combine well. Add breadcrumbs a bit at a time if needed if mixture is too loose.
5. Remove and place on a cutting board and form into a log.
6. Place log in the middle of a roasting pan.
7. Place veggies around the meatloaf. 
8. Bake for approximately 1 hour or when internal temperature reaches 170º F.
9. About half way, check to ensure that the pan has liquid and stir the veggies so that both sides are browned nicely.
10. Remove from oven and let sit for 15 minutes before carving and plating.

A Mangia!!!

Elena