Classic Italian Meatloaf / Polpettone
A delicious Baked Italian Meatloaf / Polpettone the perfect dinner idea. A moist tasty meatloaf baked with rosemary potatoes, one pan dinner.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.3 pounds leaner ground beef
- 10½ ounces Italian sausages (about 3 sausages)
- ½ cup freshly grated parmesan cheese
- 2 slices bread* (soaked in milk and excess moisture squeezed)
- ½ teaspoon oregano
- 1 egg
- 2 pinches salt**
- 2 dashes pepper
- 3-4 medium - large potatoes (peeled and large cubed)
- 1-2 onions (peeled and quartered)
- 2 sprigs fresh rosemary (leaves only chopped)
- 1-2 teaspoons oregano
- ½ teaspoon salt
- 2-3 tablespoons olive oil
Instructions
- 1
Pre-heat oven to 350F (180C). Lightly oil a medium to large baking dish.
- 2
In a large bowl add the ground beef, Italian sausage (remove the casing and break into pieces), the parmesan cheese, moist bread, oregano, egg, salt and pepper gently combine well, form into a log and place in prepared baking pan.
- 3
In a large bowl toss together the cut up potatoes, onions (they can be left out if desired), rosemary, oregano, salt and olive oil. Place around the polpettone.
- 4
Bake for approximately one hour (halfway through check for excess liquid in the pan and drain carefully if necessary/or when thermometer reads 160F / 70C) . Let sit 5 minutes before cutting. Serve. Enjoy!