The Polpettone al Forno or Neapolitan Meatloaf best recipe. The weather turned very cold today, the perfect time to make a hardy winter’s Neapolitan meatloaf – Polpettone al Forno.
It’s a delight that needs little introduction except to say that if you see polpettone on a menu, don’t expect to get piling plate of polpette, meatballs or sauce for that matter.
Polpettone is the big, and I do mean big version of the meatball and you’ll rarely find a Neapolitan eating it with sauce or a Ragù.
It is, for all intents and purposes, meatloaf – Neapolitan style.
Made with ground meat, typically beef but you can also use pork, veal or a combination (we actually used pork, which I prefer, but don’t tell anybody).
You might also find other ingredients inside like prosciutto cotto or provolone and a restaurant down the street from me makes theirs with a hard boiled egg inside.
- 17.64 oz of ground beef
- 2 eggs
- ¾ cup of grated Parmigiano Reggiano cheese
- 3 slices white bread
- 4 oz cup milk
- Bread crumbs
- Salt and Pepper
- Pour the milk into a small bowl and break up the white bread into the milk;
- In a large bowl, add the meat, eggs, parmigiano, and salt and pepper to taste;
- Squeeze the excess milk from the bread and add it to the meat mixture;
- Mix well and shape into a ball;
- Sprinkle breadcrumbs over the meat and around the bowl and roll the meat around in the bowl until all sides are lightly coated with the breadcrumbs;
- Grease the bottom of a baking pan with butter;
- Shape the meat into an oblong form and transfer it to the baking pan;
- Add more bread crumbs as needed so the top and sides are lightly coated;
- Drizzle oil around the bottom of the pan;
- Bake uncovered at 350° F for 45 minutes;
- Remove from the oven and let it sit a few minutes before slicing