There's nothing like a big hunk of meat with hidden surprises inside. Polpettone Ripieno is a meatloaf stuffed with items found in the local farm or market in Italy. Spinach, prosciutto, provolone, and hard-boiled eggs. Looking for a recipe for meatloaf? Try this and you won't go back to that old "football-shaped" meatloaf again.
I've made this for years and there are never left-overs. Guests are always surprised to see what's inside. It is great with a fresh green salad and Syrah.
Makes 6 Servings
Ingredients
For meat
1 1/2 cups 1/2-inch pieces crustless Italian bread
1/2 cup milk
1 1/2 pounds ground beef
8 ounces Italian sausages, casings removed
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
For filling
1/4 cup water
1 10-ounce package ready-to-use spinach (whole leaf or chopped)
3-4 ounces thinly sliced prosciutto
3 ounces provolone cheese, cut into 2x1/4x1/4-inch strips
6 hard-boiled eggs, peeled
18 fresh Italian parsley sprigs
1 tablespoon olive oil
Putting it together
Make meat:
Line 18 x 12-inch baking sheet with foil. Moisten foil with water. Mix bread and milk in medium bowl. Mash bread with fingers until soaked. Squeeze out excess milk from bread. Place bread in large bowl; discard milk. Add beef, sausages, eggs, salt and pepper to bread and mix well. Place meat in center of foil. Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick.
Make filling:
Preheat oven to 350°F. Thaw spinach and drain well. Squeeze excess water out till spinach is nearly dry. Arrange spinach over meat, leaving about one inch of the meat showing around edges. Arrange slices of prosciutto evenly over spinach. Arrange cheese atop prosciutto, spacing apart. Place eggs end to end in line down long side of roll. Arrange parsley along both sides of eggs. Starting at long side near eggs and using foil as aid, roll up meat jelly roll style. Pinch ends and seams together, enclosing filling completely. Remove foil from around meat roll. Brush meat with 1 tablespoon oil.
Bake meat roll until thermometer inserted into center registers 160°F, about 1 hour. Let stand 15 minutes. Transfer to a serving platter, slice and serve hot. Note: Transferring the roll is made easier by using two wide spatulas. You have to be careful not to break it.
Note: During cooking some of the fat and a little liquid from the cheese will leak out onto the cookie sheet. It's not a big deal. Just use a sheet with edges to catch any juices that run out.
{ 2 comments… read them below or add one }
i used to make it all the time for parties, it is awesome.
My mother made this dish frequently and but served it cold in a sandwich using toasted italian bread and marinated roasted red peppers.