Entrée: Italy – Polpettone al Forno (Italian Meatloaf in Tomato Sauce)

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

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Additional 10 min

Total 1 hr 15 min

Ingredients

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

1 1 / 2 lb (680 g) ground beef
1 cup (120 g) stale breadcrumbs
1 / 2 cup (120 ml) milk
2 large eggs
1 / 2 cup (50 g) grated Parmesan (optional)
3 tbsp (15 g) chopped fresh parsley
2 cloves garlic, minced
Salt and black pepper to taste
1 tbsp (15 ml) olive oil
1 14-oz (400 g) can crushed tomatoes or passata
1 / 2 small onion, finely chopped

Show original ingredient measurements

1 1 / 2 lb / 680 g ground beef
1 cup (120 g) stale breadcrumbs
1 / 2 cup (120 ml) milk
2 large eggs
1 / 2 cup (50 g) grated Parmesan (optional)
3 tbsp (15 g) chopped fresh parsley
2 cloves garlic, minced
Salt and black pepper to taste
1 tbsp (15 ml) olive oil
1 14-oz (400 g) can crushed tomatoes or passata
1 / 2 small onion, finely chopped

Instructions

1. Preheat oven to 375°F (190°C). Heat olive oil in a small skillet and soften onion and garlic for 3–4 minutes; cool slightly.
2. Soak breadcrumbs in milk until moistened. In a mixing bowl combine ground beef, soaked breadcrumbs, eggs, Parmesan (if using), parsley, sautéed onion and garlic, salt, and pepper; mix until just combined.
3. Shape into a loaf and place in a baking dish.
4. Pour crushed tomatoes around the loaf, spooning a little over the top; season sauce with salt and pepper.
5. Bake 45–55 minutes until internal temperature reaches 160°F (71°C) and sauce is bubbling.
6. Let rest 10 minutes, slice, and serve with spoonfuls of the tomato sauce and additional chopped parsley.