Polpettone with Hard Boiled Eggs (Italian Meatloaf)
Polpettone with Hard Boiled Eggs is my mom's delicious Italian style meatloaf filled with hard boiled eggs and cheese for a beautiful presentation. The perfect family dinner delicious any time of year!
- Prep time
- 40 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg ground meat trio (veal, beef and pork) (just over 2 pounds)
- 1 1/2 cups crumb from day old bread (torn into small pieces)
- 1/4 cup milk
- 1/2 cup grated Parmigiano cheese ((or combined Parmigiano and Pecorino Romano cheeses))
- 1/4 cup fresh parsley (chopped)
- 2 large eggs
- 1 small garlic clove (finely minced)
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 large hard boiled eggs
- 1 1/2 cups mozzarella or Caciocavallo cheese (grated or sliced thinly)
- 6 slices pancetta ((about 60 grams))
- 500 grams potatoes, peeled and cubed ((just over 1 pound))
- 2 tbsp olive oil
- salt and pepper (to taste)
Instructions
- 1
In a small sauce pan bring 4 eggs and a generous amount of salt to a boil. Lower to a simmer and cook for 10 minutes. Set aside to cool before peeling.
- 2
Place the breadcrumbs in a small bowl, add milk and toss to soak all of the bread. Set aside.
- 3
In a large mixing bowl combine the ground meat, the breadcrumbs soaked in milk; grated Parmigiano/Pecorino Romano cheeses; chopped parsley; eggs; garlic and salt and pepper. Use your hands to mix until all ingredients are well combined.
- 4
Preheat oven to 350F.
- 5
On a large sheet of parchment paper flatten the meat mixture into an approximate 12 x 10 inch rectangle. Cover with grated mozzarella or Caciocavallo cheese and place the hard boiled eggs about 1/3 of the way up from the long edge facing you.
- 6
Holding the parchment paper begin rolling the meatloaf as tightly as possible. End with the seam side down.
- 7
Transfer to a rectangular or oval casserole dish, seem side down. Top with overlapping slices of pancetta.
- 8
Toss cubed potatoes with olive oil, salt and pepper and place on each side of the meatloaf.
- 9
Bake for one hour and let rest for ten minutes before slicing. Serve hot.