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.
Servings: 6
Calories: 505kcal
Ingredients
FOR THE POLPETTONE
- 1.3 pounds leaner ground beef
- 10½ ounces Italian sausages (about 3 sausages)
- ½ cup freshly grated parmesan cheese
- 2 slices bread* (soaked in milk and excess moisture squeezed)
- ½ 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
- ½ teaspoon salt
- 2-3 tablespoons olive oil
Instructions
- Pre-heat oven to 350F (180C). 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
Calories: 505kcal | Carbohydrates: 7g | Protein: 30g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 937mg | Potassium: 479mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 2.3mg | Calcium: 145mg | Iron: 3.4mg