Pancetta-Wrapped Italian Meatloaf — Polpettone al Forno
A pan-Italian Sunday meatloaf of beef and pork mixed with milk-soaked bread, Parmigiano, and herbs, wrapped in pancetta and baked over a bed of potatoes and onions in a wine-tomato sauce.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 60g torn bread in 120ml milk 5 minutes, squeeze gently. Combine soaked bread, 360g beef, 120g pork, 2 beaten eggs, 40g Parmigiano, 2 minced garlic cloves, parsley, thyme, salt, pepper, nutmeg. Shape into a 14–15cm oval loaf. Lay 8 pancetta slices over top in overlap. Toss 400g potato chunks and onion wedges with 4 tbsp oil, salt, and rosemary.
Roast 1
Preheat oven to 200°C. Spread vegetables in a large ovenproof skillet, nestle polpettone pancetta-side up on top. Roast 30 minutes at 200°C until pancetta browns and vegetables soften.
Braise
Pour 240ml wine, 200ml stock, and 4 tbsp passata around (not over) polpettone. Stir vegetables to coat. Roast 35–40 minutes more at 200°C, basting twice with pan juices, until polpettone reaches 70°C centre and pancetta crisps.
Rest and plate
Rest polpettone 5 minutes. Slice into thick slices. Arrange on plates with potatoes and onions. Spoon pan juices over everything. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.