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Polpettone (Italian Stuffed Meatloaf)

Polpettone is a traditional Italian baked main course with a classic rolled shape. In this recipe we make it with meat.
Recipe Polpettone (Italian Stuffed Meatloaf)
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 1 hour
  • Servings for 6 people

Polpettone is a traditional recipe handed down from generation to generation: every family has its own version. Polpettone is a roll that can be made with either meat or vegetables, but today we’ll show you how to make one with meat, stuffed with cooked ham and Galbanino, a mild semi-soft Italian cheese. With this recipe you’ll get a wonderful polpettone, soft and flavorful, with a truly unique taste.

Stuffed polpettone is a main course that is usually baked in the oven, although in some cases it can easily be cooked in a skillet. Unfortunately, many people consider polpettone a humble, almost second-rate dish, but they’re wrong. Made with good ingredients and served with a vegetable side dish such as Ratatouille or Roasted Potatoes, our polpettone will prove to be a main course that is sure to win over your guests.

Ingredients for 6 people

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Method

  1. To make the polpettone, start by softening the slices of sandwich bread in the milk. Then, in a bowl, combine the ground pork, ground turkey, grated Parmigiano, eggs, a little salt and pepper, the bread slices squeezed of their milk, and the parsley. Mix well until everything is thoroughly combined.
  2. Cover a cutting board with a sheet of lightly oiled parchment paper and spread the mixture over it evenly, giving it a slightly oval shape. Lay the slices of cooked ham and the sliced Galbanino over the center of the meat mixture. Using the parchment paper, lift the edges and close everything up, creating the classic meatloaf shape. Be very careful to seal it well.
  3. Butter a baking pan, place a few sage leaves and rosemary sprigs on the bottom, then set the polpettone on top. Sprinkle the top of the polpettone with a little crumbled organic bouillon cube and a few sage leaves and rosemary, add a few pieces of butter to the pan, and bake in an oven preheated to 190 °C (375 °F) for 1 hour. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace the Galbanino with scamorza or, if you like the flavor, with smoked provola. If you are lactose intolerant, simply use lactose-free milk, butter, and cooked ham.

Tips

You can easily make the polpettone the day before and reheat it in the oven for 20 minutes. Many people find it even tastier reheated.

Storage

Polpettone keeps without any problem for 2 to 3 days in the fridge.

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