Italian cuisine · Meat & Kebab

Baked Polpettone

Italian beef meatloaf with Parmesan and breadcrumbs, baked in the oven with a tomato-white wine sauce.

Ingredients · for 6 servings

• 800 g ground beef
• 120 g breadcrumbs
• 100 ml milk
• 2 eggs
• 80 g Parmesan
• 1 onion
• 2 cloves garlic
• 1/2 bunch parsley
• 400 g strained tomatoes
• 150 ml white wine
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Pour the milk over the breadcrumbs and let soak for 10 min.; finely chop the onion and garlic, and chop the parsley.
2. Knead the ground beef with the soaked breadcrumbs, eggs, grated Parmesan, onion, garlic and parsley, and season well with salt and pepper.
3. With damp hands, shape the mixture into a firm loaf about 25 cm long and smooth it so it doesn't crack while baking.
4. Heat the olive oil in an ovenproof pan and carefully sear the loaf on all sides over medium heat for 8 min., until it has an evenly browned crust.
5. Deglaze with the white wine, pour in the strained tomatoes, salt lightly and bake in the preheated oven at 190 °C for 45 min., basting twice with the sauce.
6. Let the polpettone rest for 10 min., slice into 2 cm thick pieces and serve with the reduced tomato sauce on a warmed platter.