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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

Meatloaf used to be eaten by the poor as a substitute for a large piece of meat. Made from either minced beef or pork, it was traditionally braised for several hours in a rich tomato sauce. The sauce would be used to dress a first course of pasta and the meat was eaten as part of the main course. Today, however, polpettone is extremely popular all over Italy, particularly with the Neapolitans.

The recipe for meatloaf is similar to that for meatballs. Mix the minced meat with fresh breadcrumbs, parsley, coarsely chopped onion, beaten eggs, Parmesan cheese, nutmeg, salt and pepper. Form this into a single meatloaf and, in a large pan, carefully brown it on each side in olive oil. Take care when turning the meatloaf not to break it. Add more chopped onions to the pan when the polpettone has almost been browned all over. When the onion is translucent, add the tomato sauce and cook slowly for a couple of hours. The sauce will be flavoured with the juices from the meatloaf and can be used to dress pasta. You can also roast meatloaf without any sauce, like any other piece of roast meat. In this case the mixture is kept juicier by reducing the breadcrumbs.

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