Nana's Polpettone (Italian Meatloaf Recipe)
This delicious and authentic Italian polpettone recipe has been passed down for generations in our family. Made with ground beef, breadcrumbs, herbs, parmesan and a red sauce, it's a flavorful twist on traditional meatloaf. Buon appetito!
Equipment
- 1 9x11 baking dish
Ingredients
Polpettone (Italian Meatloaf)
- 1 lb Ground chuck
- 1 lb Ground Sirloin
- 1 ½ cups Bread crumbs Italian or homemade
- 1 ½ cups Parmesan Cheese finely grated
- 1 cup Tomato Sauce store-bought or homemade
- 3 Large eggs lightly beaten
- 3 tablespoon Garlic finely minced
- 2 tablespoon Fresh basil leaves finely chopped
- 1 teaspoon Kosher salt
Tomato Sauce
- 28 ounces san marzano tomatoes canned whole
- ½ yellow onion diced very fine
- 2 cloves garlic diced very fine
- 1 ½ tablespoon Extra Virgin Olive Oil
- ⅛ teaspoon red pepper flakes
- 2 fresh basil leaves
- ⅛ teaspoon dried oregano
- ½ teaspoon kosher salt
Instructions
Making The Polpettone
- Preheat the oven to 350 degrees.
- Add all of the ingredients into a large bowl except the eggs.1 lb Ground chuck, 1 lb Ground Sirloin, 1 ½ cups Bread crumbs, 1 ½ cups Parmesan Cheese, 3 tablespoon Garlic, 2 tablespoon Fresh basil leaves, 1 teaspoon Kosher salt
- Mix well.
- Now add the eggs and mix well again.3 Large eggs
- Place meat into a 9x11 baking dish and form into an oval that almost fills the dish.
- Pour tomato sauce over the top.1 cup Tomato Sauce
- Place in a preheated oven for 50-60 minutes.
Tomato Sauce
- In the same pan that you seared the pork tenderloin in, heat a large sauté pan over medium heat.
- Add your olive oil.1 ½ tablespoon Extra Virgin Olive Oil
- Now add your red pepper flakes, onion and a pinch of salt and cook until the onions are translucent, about 3-4 minutes.⅛ teaspoon red pepper flakes, ½ yellow onion diced very fine
- Add your garlic and cook for one more minute.2 cloves garlic diced very fine
- Add your whole canned tomatoes to the pan.28 ounces san marzano tomatoes canned whole
- With a potato masher (or bottom of a mug) mash down the tomatoes gently. It can get a little messy so do this part slowly.
- Keep mashing down the tomatoes until they are mostly broken down.
- Stir the tomatoes into the olive oil mixture well.
- Add your salt, oregano and basil and stir.2 fresh basil leaves, ⅛ teaspoon dried oregano, ½ teaspoon kosher salt
- Bring to a simmer then reduce heat to low and let simmer uncovered for 15 minutes to thicken.
- Taste the sauce for any additional salt.
- Spoon some over the polpettone before baking and reserve the remaining sauce for serving.
Nutrition
Calories: 665kcalCarbohydrates: 30gProtein: 44gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 204mgSodium: 1696mgPotassium: 941mgFiber: 3gSugar: 7gVitamin A: 702IUVitamin C: 18mgCalcium: 443mgIron: 7mg
Tried this recipe?Let us know how it was!