Polpettone | Italian Meatloaf

This is my Mom’s recipe for Polpettone, Italian Meatloaf, which is delicious and super easy to prepare. My Mom always makes some extra sauce so she can serve penne or farfalle pasta on the side. Add a bottle of Poggio Grande Piano 100% Sangiovese for an incredible, authentic Italian meal. Buon Appetito!

Tip: I always have an ample supply of Homemade Tomato Sauce in the freezer, which makes this recipe even easier.

Receipt Date: August 17, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Organic Ground Turkey

1 pound Organic Ground Pork

1/2 pound Pancetta, chopped

2 Eggs, beaten with a pinch of sea salt

1 cup Parmesan Cheese, grated

1/4 cup Italian Parsley chopped

Pinch of Red Chili Flakes

Pinch of Sea Salt and Pepper

1 cup Panko Crumbs, or Bread Crumbs

Drizzle of EVOO

3 cups Homemade Tomato Sauce, see recipe

Directions

Preheat oven to 375 degrees. Combine the meats, pancetta, eggs, Parmesan, parsley, red chili peppers, sea salt, and pepper in a large bowl. Mix well. Move mixture to a clean surface and shape into a rectangular loaf. Coat with Panko crumbs. Coat the bottom of a baking dish with Homemade Tomato Sauce. Transfer the meatloaf to the baking dish and drizzle with EVOO. Bake for 30-40 minutes, or until golden brown. Remove the Polpettone from the oven and cover with more Tomato Sauce. Cook for another 15 minutes. Let the loaf cool for a few minutes before slicing. This is even better the day after, served open-faced on Ciabatta bread!