Polpettone (Italian Stuffed Meatloaf)
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Servings: 4
Total Time: 2 hours
Ingredients
1 cup cubed Italian bread
1/3 cup whole milk
1 lb ground beef
1/2 lb ground Italian sausage
1 large egg, lightly beaten
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
For The Filling:
3 hard boiled eggs
1/2 cup frozen spinach, thawed and drained
1/4 cup fresh grated parmesan cheese
Directions
1. Soak the bread cubes in the milk and mash together, let sit 5 minutes or until bread soaks up all the milk.
2. With your hands mix the bread, ground beef, sausage, lightly beaten egg, salt, pepper and red pepper flakes until well combined. Divide the mixture in half.
3. On a large piece of aluminum foil make two rectangles with the beef mixture about 1 inch thick and roughly 5x8 inches each.
4. Line the hard boiled eggs down the center of one of the rectangles lengthwise. Divide the spinach in half and put a line of spinach on each side of the eggs. Sprinkle the parmesan cheese on top of the spinach lines. Place the other beef rectangle on top to cover the filling and pinch all the sides to seal, form into a large rectangle making sure the eggs are fully covered. Wrap with the foil to cover and refrigerate for about 45 minutes.
5. Remove the loaf from the fridge and preheat the oven to 350°F. Remove the foil and bake uncovered on a baking sheet in the preheated oven for 1 hour.
6. Slice and serve.
2. With your hands mix the bread, ground beef, sausage, lightly beaten egg, salt, pepper and red pepper flakes until well combined. Divide the mixture in half.
3. On a large piece of aluminum foil make two rectangles with the beef mixture about 1 inch thick and roughly 5x8 inches each.
4. Line the hard boiled eggs down the center of one of the rectangles lengthwise. Divide the spinach in half and put a line of spinach on each side of the eggs. Sprinkle the parmesan cheese on top of the spinach lines. Place the other beef rectangle on top to cover the filling and pinch all the sides to seal, form into a large rectangle making sure the eggs are fully covered. Wrap with the foil to cover and refrigerate for about 45 minutes.
5. Remove the loaf from the fridge and preheat the oven to 350°F. Remove the foil and bake uncovered on a baking sheet in the preheated oven for 1 hour.
6. Slice and serve.
