Polpettone-Italian Meatloaf

If you aren't a fan of meatloaf, I promise you will be after this recipe. This week I have been trying to re-create recipes that I hated as a child. Today it was meatloaf. I saw a recipe that Mario Batali made, he makes his different then this one, but it's generally the same idea. A Facebook friend Peter explained to me how he made his as well. He has a fabulous website you should definitely check out! http://blog.afoodobsession.com/
In Italian it's called Polpettone. It's basically one big stuffed meatball. It's generally stuffed with Italian cured meats, cheese and sometimes spinach.Italian-American cooking at it's best right here.
So with all of this great information I decided to try my hand at my own! From now on I will only eat this meatloaf! (if I say so myself ).

Ingredients:
For the Meat:
2 pounds 80/20 ground beef
2 eggs
1 1/2 cups of  Italian bread, ( I crumb mine in a blender)
1/2 cup milk
2/3 cup fresh Parsley, chopped
2/3 cup Pecorino Romano Cheese ( I used Locatelli)
s/p
(you can add in fresh onions/garlic here if you'd like)

For the Stuffing:
6 slices fresh Mozzarella
3 slices Prosciutto
3 slices Soppressata
Handful Pecorino Romano Cheese (yes more, I'm Italian c'mon)

 Preheat oven to 375

In a large bowl add the beef, eggs, parsley, cheese, salt/pepper, and onions/garlic (if using). In a bowl combine the bread and milk. Stir until the bread is completely soaked. Drain well and add to the beef mixture. Using your hands mix together the beef until it's all well incorporated.
On a piece of tin foil lay out the meat, you want it about 1 inch thick and in a rectangular shape. Now I made one massive one. In hindsight, I should have cut it in half and made two. The choice is yours.

Once the meat is laid out, start laying down slices of the prosciutto lengthwise. Then the cheese, I layered two rows of three, finally 3 slices of soppressata right down the middle. It should look like this...

Now you're gonna wanna roll it.  Using the foil to help you lift it up and start rolling from the bottom up until it's completely rolled together. Fold in the edges to ensure no filling will come out. It should look like this....

Brush on some olive oil, pop in the oven for about an Hour or so (or until a meat thermometer says 165) let rest for 5 minutes or so, slice, serve, and enjoy! Serve with some macaroni and you have yourself a complete meal.

Copyright © 2012 Salvo-lutions by, Dana Salvo