Name: Classic Italian Meatloaf / Polpettone
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 1.3 pounds leaner ground beef ((600 grams)); 10 1/2 ounces Italian sausages (about 3 sausages) ((300 grams)); 1/2 cup freshly grated parmesan cheese ((70 grams)); 2 slices bread* (soaked in milk and excess moisture squeezed); 1/2 teaspoon oregano; 1 egg; 2 pinches salt**; 2 dashes pepper; 3-4 medium - large potatoes (peeled and large cubed); 1-2 onions (peeled and quartered); 2 sprigs fresh rosemary (leaves only chopped); 1-2 teaspoons oregano; 1/2 teaspoon salt; 2-3 tablespoons olive oil

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A delicious Baked Polpettone or Italian Meatloaf is the perfect dinner idea. A moist tasty meatloaf baked with rosemary potatoes, it’s the perfect one pan dinner recipe.

Italian Meatloaf / Polpettone

When it came to meatloaf, it was always My Mom’s Best Meatloaf or nothing! I was sure and still am that it is the best meatloaf out there, even though to tell the truth I haven’t tried very many others.

Talking about food as Italians love to do, we talk about everything from pasta to bread to meat dishes. One that popped up often was meatballs.

So what does meatloaf have to do with meatballs? Well in Italian, a Meatloaf Recipe is translated to Polpettone, meatballs on the other hand mean Polpette.

Therefore Polpettone means “Big Meatball“. This delicious big meatball is baked. And my favourite way to make it, is to add some rosemary, oregano and olive oil tossed potatoes and quartered onions.

It’s Dinner all in one pan.

The Main Ingredients in a Polpettone

80 – 85 % fat ground beef (too much fat makes it too greasy, not enough makes it dry).
Italian sausages with the casing removed (this will give you some added fat too).
a few spices
2 slices of bread (crusty Italian is the best) soaked in milk
1 egg
Parmesan Cheese

When I go to Toronto and I am looking for Italian sausages, I find the best place to get them is a local butcher or even better a local Italian or Portuguese butcher.

Half way through the cooking you may have some excess water in the pan (from the meat and also the potatoes) just carefully drain it and continue with the cooking time.

More Delicious Italian Meatball Dishes

Mom’s Easy Traditional Italian Meatballs

Italian Meatballs in a Red Pepper Tomato Sauce

Slow Cooker Italian Meatball Soup

The first time I tried this Classic Italian Meatloaf it was baked by my mother-in-law. To make it nice and moist she would soak the bread in milk instead of water.

So if you are looking for an alternative to your usual Meatloaf when not give this Italian Meatloaf / Polpettone a try?

I would love to know how you like it. Buon Appetito!

How to Make an Italian Meatloaf / Polpettone

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Classic Italian Meatloaf / Polpettone

A delicious Baked Italian Meatloaf / Polpettone the perfect dinner idea. A moist tasty meatloaf baked with rosemary potatoes, one pan dinner.

Course Main Dish

Cuisine Italian

Keyword Italian dinner idea, Italian meatloaf, large meatball, Polpettone

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 505kcal

Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

FOR THE POLPETTONE

1.3 pounds leaner ground beef (600 grams)
10 1/2 ounces Italian sausages (about 3 sausages) (300 grams)
1/2 cup freshly grated parmesan cheese (70 grams)
2 slices bread* (soaked in milk and excess moisture squeezed)
1/2 teaspoon oregano
1 egg
2 pinches salt**
2 dashes pepper

*if possible use day old Italian bread, crust removed.

**check for salt in the sausages before adding 2 pinches.

FOR THE ROASTED POTATOES & ONIONS

3-4 medium - large potatoes (peeled and large cubed)
1-2 onions (peeled and quartered)
2 sprigs fresh rosemary (leaves only chopped)
1-2 teaspoons oregano
1/2 teaspoon salt
2-3 tablespoons olive oil

Instructions

Pre-heat oven to 350° (180° celsius). Lightly oil a medium to large baking dish.

FOR THE POLPETTONE

In a large bowl add the ground beef, Italian sausage (remove the casing and break into pieces), the parmesan cheese, moist bread, oregano, egg, salt and pepper gently combine well, form into a log and place in prepared baking pan.

FOR THE ROASTED POTATOES & ONIONS

In a large bowl toss together the cut up potatoes, onions (they can be left out if desired), rosemary, oregano, salt and olive oil. Place around the polpettone.
Bake for approximately one hour (halfway through check for excess liquid in the pan and drain carefully if necessary/or when thermometer reads 160F / 70C) . Let sit 5 minutes before cutting. Serve. Enjoy!

Nutrition

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Updated from April 22, 2015.

Classic Italian Meatloaf – Polpettone