Il Polpettone

Name: Il Polpettone (Italian Meatloaf)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1¼ lb fresh ground veal, beef, or pork; 6 tablespoons olive oil; ¼ teaspoon freshly grated nutmeg; sea salt and freshly ground black pepper; 2 cups puréed or canned chopped tomatoes; 6 tablespoons chopped fresh Italian parsley; ⅓ cups Parmigiano Reggiano, freshly grated; 2 cups soft, fine white bread crumbs; 1 large onion, sliced thin; ¼ cup cold water; 2 large eggs, beaten; 8 tablespoons fine dry white bread crumbs; ½ teaspoon grated lemon peel; 1 large onion, chopped fine

Italian Meatloaf

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

This is a meatloaf, stewed in tomato sauce and usually served warm. Especially popular in Naples, it uses the same kind of mixture as used for Polpette.

Ingredients

1¼ lb fresh ground veal, beef, or pork
2 cups soft, fine white bread c

Europe
Italy
Naples
Main course
Mediterranean

Method

Place the ground meat, soft white bread crumbs, cheese, beaten eggs, parsley, finely chopped onion, lemon peel, nutmeg, and water in a large bowl and mix together.
Season with salt and pepper, and shape into a loaf. Spread out the fine, dry bread crumbs on a large plate, add the meatloaf and roll it in the bread crumbs.
Heat the olive oil in a large s