How to make Polpettone al Forno

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.

INGREDIENTS:

• 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
• Oil
• Butter

METHOD:

1. Pour the milk into a small bowl and break up the white bread into the milk;
2. In a large bowl, add the meat, eggs, parmigiano, and salt and pepper to taste;
3. Squeeze the excess milk from the bread and add it to the meat mixture;
4. Mix well and shape into a ball;
5. 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;
6. Grease the bottom of a baking pan with butter;
7. Shape the meat into an oblong form and transfer it to the baking pan;
8. Add more bread crumbs as needed so the top and sides are lightly coated;
9. Drizzle oil around the bottom of the pan;
10. Bake uncovered at 350° F for 45 minutes;
11. Remove from the oven and let it sit a few minutes before slicing

Source and Picture

BUON MANGIATA!