Ingredients
3/4 lb minced beef
3/4 lb minced lean pork
1 egg, beaten
1 hard-boiled egg, sliced
4 tablespoons Parmesan cheese
1/4 lb Mozzarella, sliced
1 tablespoon parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Equipment needed:
A roasting pan with a lid
Directions
o Preheat the oven to 350 F degrees.
o Mix beef and pork meat together.
o Add the beaten egg, cheese, parsley, salt and pepper to the meat. Mix well.
o Divide the seasoned meat into two portions.
o Take one portion of the meat and place it on a plate. Flatten out the meat a bit (about 7 inches wide).
o Place the slices of mozzarella on the meat.
o Place the slices of hard-boiled egg on the meat.
o Place the second portion of the meat on top of the meat mixture.
o Shape the meat mixture into a loaf.
o Add 2 tablespoons olive oil to a roasting pan that comes with a lid.
o Place the meatloaf in the roasting pan.
o Bake at 350 F degrees with the lid on the roasting pan until the meat is almost ready (about 25 minutes).
o Remove the lid from the roasting pan and cook for another 5 to 8 minutes, or until the sides of the meat loaf are just the right color.
o Serve warm. Alternatively cool the meatloaf, and serve at room temperature.
o Store leftovers in fridge (Slices are great for sandwiches).
Notes
"Polpettone" has its origins in Northern Italy. Prior to World War II Southern Italians would not have prepared this dish. For festive occasions (And it had to be festive for meat to be served!) cooks might have made meatballs, but not "polpettone." However, when Italians from the South immigrated to North America in the 1950s "polpettone" (which incidently means "a big meat ball") became a very popular dish. There isn't an Italian family in Montreal or Toronto that doesn't seem to have their own favorite "traditional" recipe for this classic dish.... Photo: Mary Melfi. |
