Italian Meatloaf in Sauce (Polpettone)

Polpetone on a white plate with two slices sliced.

5 from 1 vote

This Italian meatloaf in sauce is made with a mix of beef, pork and melty cheese cubes, then simmered in a simple marinara sauce.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 792kcal

Author: Rosemary Molloy

Ingredients

FOR THE MEATBALL

1.3 pounds leaner ground beef
10½ ounces ground pork (or 3 Italian sausages casing removed)
½ cup freshly grated parmigiano cheese
2 slices bread (soaked in milk and excess moisture squeezed)
½ teaspoon oregano
1 large egg
¼ teaspoon salt (or less if you prefer)
2 dashes black pepper
½ cup cheese (provolone, fontina or gruyere cubed)

FOR THE SAUCE

1-2 tablespoons olive oil
1 clove garlic
3 cups tomato passata (puree)
1-2 bay leaves
¼ teaspoon salt (or a little less if you prefer)
½ cup water
4-5 basil leaves

US Customary - Metric

Instructions

FOR THE MEATBALL

In a large bowl add the ground beef, ground pork (or sausage break into pieces), parmigiano, moist bread, oregano, egg, salt and pepper gently combine well. Flatten and place the cubed cheese in the middle and gently cover to form a ball or slight oval shape.

FOR THE SAUCE

In a large pot add the oil and the garlic clove, fry 1-2 minutes, remove the garlic add the passata, bay leaf and salt bring to a boil and boil for one minute. Remove the pot from the heat, carefully add the meatball and cover with the sauce. Cover and cook for 40 minutes on low. Carefully turning halfway through without breaking, again cover with sauce and continue cooking.
When almost cooked add the basil leaves and cook without the lid for 1-2 minutes. Remove from the pot, slice and serve with the sauce. Enjoy!

Notes

You could also make pasta and serve with pasta and the sauce.

How to store the Meatloaf in Sauce

Any leftovers should be placed in an airtight container and stored in the fridge, it will keep for up to three days. Reheat in a skillet.

Double this meatloaf recipe as it freezes well!

Freeze after cooking: Cool completely then flash freeze meatloaf slices on parchment paper lined baking sheet. Once frozen, transfer to a freeze safe bag and freeze for up to 3 months. Store sauce separately.

Freeze before cooking: After shaping, freeze raw Italian meatloaf by wrapping in aluminum foil then placing in a freezer safe bag. Store frozen for up to 3 months. Thaw in the fridge then proceed with cooking with the tomato sauce.

Nutrition