Introduction
Polpettone is a beloved Italian classic that combines simple ingredients into a hearty and flavorful dish. Whether served as the centerpiece of a family dinner or as a comforting meal for any occasion, this meatloaf-style dish is versatile, satisfying, and perfect for leftovers. By making it at home, you have full control over the flavors, spices, and fillings, allowing you to personalize it to your taste. Let’s dive into how to prepare a delicious homemade polpettone that will become a family favorite.
Ingredients:
500 g ground beef (or a mix of beef and pork)
1 egg
100 g breadcrumbs
50 g grated Parmesan cheese
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup milk
Salt and pepper to taste
1 tablespoon olive oil (for cooking the onion)
Fresh herbs (such as parsley or basil), chopped (optional)
100 g cooked ham or mozzarella (optional for stuffing)
2 tablespoons olive oil (for greasing the baking pan)
Instructions:
Prepare the onion and garlic
In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic and sauté until softened and translucent, about 5-6 minutes. Remove from heat and allow it to cool.
Make the polpettone mixture
In a large bowl, combine the ground meat, egg, breadcrumbs, grated Parmesan cheese, milk, sautéed onion and garlic, salt, pepper, and any fresh herbs you’re using. Mix everything together with your hands or a spoon until well combined. If you’re adding fillings, like cooked ham or mozzarella, layer them in the center of the mixture to create a stuffing.
Shape the polpettone
Once the mixture is ready, transfer it onto a sheet of parchment paper or a lightly greased surface. Shape it into a loaf-like form, ensuring it is evenly compacted.
Bake the polpettone
Preheat your oven to 180°C (350°F). Grease a baking dish or line it with parchment paper, then place the shaped polpettone inside. Drizzle the top with 2 tablespoons of olive oil. Bake for 45-50 minutes or until golden brown and cooked through. You can check doneness by inserting a meat thermometer; it should read at least 70°C (160°F).
Serve
Once the polpettone is cooked, remove it from the oven and allow it to rest for about 10 minutes before slicing. This helps the juices settle and ensures a moist interior.
Serving and Storage Tips:
Serve: Polpettone is delicious when served with a side of mashed potatoes, roasted vegetables, or a simple salad. It also pairs well with tomato-based sauces or a rich gravy for extra flavor.
Store: Leftover polpettone can be stored in the refrigerator in an airtight container for up to 3 days. For longer storage, you can freeze it, wrapping it tightly in plastic wrap and then in aluminum foil. It will last in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and bake at a low temperature until heated through.
Variations:
