Polpettone - Italian Meatloaf - The Petite Cook™

Polpettone - Italian Meatloaf

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 547kcal

Nothing more comforting than a classic Italian meatloaf (polpettone) made with all the traditional flavors. Perfect for a weeknight meal!

In a large bowl mix all the ingredients together besides the provolone cheese and olive oil. The mixture should be soft, perfectly blended together, and should not stick to the sides of the bowl. Add a little more breadcrumbs or milk if necessary.
Place the mixture on a sheet of kitchen paper and form a rectangle. Arrange the cubed cheese onto the center.
Roll the meat with the help of the parchment paper to form a log. Make sure it's well sealed on all sides. Roll it in the parchment paper and twist the ends to form a large candy.
Transfer the meatloaf in the fridge and let it rest for 15 minutes.
Preheat oven to 350°F (175°C) and arrange the oven tray onto the middle shelf.
Transfer the meatloaf onto a baking sheet and bake it in the oven for 30 minutes. After this cooking time, the meatloaf will have released some liquid, but it's totally ok.
Remove the parchment paper, drizzle the top of the polpettone with olive oil, then place it back in the oven for a further 10 minutes.
Check if the meat is done with a meat thermometer, if it reaches 155°F/68°F you can safely remove it from the oven. Let the polpettone rest for about 15 minutes, then slice it and serve with your favourite sides.

Store leftovers in an airtight container, it will keep well in the fridge for up to 2 days.

You can freeze the prepared meatloaf both whole or sliced.

I like to cut it into individual slices, place them on a tray, freeze for 30 minutes, then transfer them into individual ziplock bags.

You can store the meatloaf in the freezer for about 3 months. To defrost it, place it in the fridge the night before and consume it within a day.