Entrée: Italy – Polpettone (Meatloaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 3 / 4 lb (800 g) ground beef
1 cup (120 g) breadcrumbs
2 eggs
1 / 3 cup (80 ml) milk
1 / 3 cup (15 g) fresh parsley, chopped
1 / 2 cup (50 g) grated Parmesan cheese (optional)
1 jar (about 2 cups (480 ml)) tomato sauce or crushed tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
2 tbsp (30 ml) olive oil

Show original ingredient measurements

1 3 / 4 lb (800 g) ground beef
1 cup (120 g) breadcrumbs
2 eggs
1 / 3 cup (80 ml) milk
1 / 3 cup (15 g) fresh parsley, chopped
1 / 2 cup (50 g) grated Parmesan cheese (optional)
1 jar (about 2 cups / 480 ml) tomato sauce or crushed tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
2 tbsp (30 ml) olive oil

Instructions

1. Preheat oven to 350°F (175°C). Sauté onion and garlic in olive oil until soft; let cool slightly.
2. In a bowl, combine breadcrumbs and milk; add ground beef, eggs, parsley, Parmesan, sautéed onion and garlic, salt and pepper; mix gently.
3. Shape into a loaf and place in a baking dish; pour tomato sauce around (not over) the loaf.
4. Bake 60–70 minutes until cooked through (internal temp 160°F/71°C).
5. Let rest 10 minutes, slice and spoon pan sauce over each portion.