Italian Style Meatloaf – Polpettone

My Italian-Style Meatloaf – Polpettone, is classic comfort food at its best. Made with Italian staples like pancetta, basil, and Parmesan, it tastes like a giant, perfectly seasoned meatball bathed in a rich marinara-style tomato sauce.

Ingredients

• Breadcrumbs
• Milk
• Olive oil
• Pancetta
• Onion
• Garlic
• Carrot
• Celery
• Ground beef (mince)
• Basil
• Parmesan cheese
• Oregano
• Egg
• Salt
• Black pepper

Marinara/pomodoro sauce in Italian meatloaf

To keep with the Italian theme, I top the loaf with Homemade Marinara Sauce. Make sure to save extra for drizzling over the sliced meatloaf. It’s just like classic Italian gravy!

You can use any favorite pasta sauce to top the loaf before baking, which creates a flavorful crust as it cooks. When tomatoes are in season, try making your own Roasted Tomato Sauce for an even brighter, fresher flavor.

What is polpettone?

An Italian dish that’s essentially a big meatball, often compared to a meatloaf. Served as a main dish.

• An Italian dish that’s essentially a big meatball, often compared to a meatloaf. Served as a main dish.
• Polpette = small meatballs
• Polpettine = mini meatballs
• Polpettone = one large meatball (meatloaf-style)

Soaking bread or breadcrumbs in milk

Making a panadae, iis a key step that should be done before adding the breadcrumbs to the meat mixture. Soaking them in milk softens the breadcrumbs, allowing them to blend seamlessly into the mixture and helping keep the meatballs tender, moist, and light rather than dense or dry.

This is an all-beef meatloaf made with carrots, celery, onion, and garlic. I’ve found it’s best to partially cook the vegetables before adding them to the raw meat, as they won’t fully cook through during baking.

Herbs in meatloaf

Fresh or dried herbs are an easy way to add flavor to meatloaf. For this recipe, I use fresh basil, but rosemary, thyme, or parsley work just as well—use your favorite.

Hard-boiled eggs

In many classic Italian recipes, especially older or regional ones, polpettone is stuffed with hard-boiled eggs, often placed whole down the center before baking or braising. When sliced, you get that distinctive cross-section with egg in the middle—very traditional and very Italian.

In fact, I have a recipe for a Bacon, Egg, and Cheese Breakfast Loaf—think breakfast meatloaf.

Ground meat

I typically use ground beef for my meatloaf recipe. In other recipes, like my pork, apple, and sage meatloaf, I use ground pork. You can also use ground turkey or chicken, or combine beef and pork—and sometimes veal—for added flavor and tenderness.

Pancetta

Adds great flavor to plain meat. If you can’t find it, mortadella is a good substitute (which I use in my Polpette recipe).

How to keep your meatloaf from drying out

Use a higher fat content of beef. At least 15% fat, because fat is also flavor. Another meatloaf tip – don’t overcook! Use a meat thermometer to check that the internal temperature has reached no less than 165°F/75°C.

Getting the right moisture level in meatloaf is a balancing act. Too much liquid and it will fall apart, not enough and it will be dry, so keep this in mind.

More meatloaf recipes

Tips for success

• Don’t skip the panade
  Soak the breadcrumbs in milk before mixing. This keeps the meatloaf tender and prevents it from becoming dense or dry. Use the same mixing bowl, then add the remaining ingredients.
• Handle gently
  Mix just until combined using a fork. Overmixing compacts the meat and results in a tough texture.
• Season well
  Meatloaf needs more seasoning than you think. Salt, pepper, aromatics, and cheese all help build flavor.
• Let it rest
  Rest the meatloaf for 10–15 minutes after baking so it holds together when sliced.
• Use a thermometer
  Meatloaf is done at 160°F (71°C). This ensures it’s cooked through without drying out.
• Drain excess fat
  If needed, carefully pour off excess liquid or fat  halfway through baking to avoid a greasy loaf.

If you’ve made my tried this Italian Style Meatloaf – Polpettone, please leave a star rating in the recipe. You can also leave me a comment below, or ask a question.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…