by Sheila Rae Watson

Created on: November 11, 2008   Last Updated: April 15, 2009

When assembling a delectable Italian Meatloaf (Polpettone) it is imperative, that one consider the aspects of Italian cooking. Italian cooking has passion added in as an ingredient. Always there is skillful seasonings, depth of flavor, and Italian cooking always takes a bit of time. This recipe for Italian Meatloaf is full of the juices of life and it even has a bit of Baloney in it!

This is a traditional Italian meat dish that is packed with all the things great Italian cooking is known for, fragrant tomato sauce, spices, herbs, and tradition. Done the time-honored way meatloaf contains Mortadella; yes, as any good Italian cook knows, this addition "just adds great gusto to the meal."

This meatloaf will be a magnificent addition to your Italian cuisine recipe collection, for it is one you will use repeatedly because it is very delicious!

-Italian Meatloaf or Polpettone

Ingredients:

1 1/4 lbs. ground beef

1/4 lb. Mortadella, minced fine

1 small onion, minced

1/2 cup grated parmesan cheese

1 egg

3 slices good Italian bread, about 4 ozs.

1/3 cup milk

1/2 cup fresh Italian parsley

2 tsp. salt

3 tsp. fresh ground black pepper

1-28 oz. can Italian-style tomatoes (Rosa Italian peeled tomatoes)

Directions:

Preheat oven to 400oF. Spray a small sheet (13x9") pan with non-stick cooking spray.

*The traditional way to cook this meatloaf is on top of the stove in a frying pan, but cooking in the oven works well. The method is the same however; the oven cooking does not result in the same crusting effect as the stovetop cooking will.

Pour milk into a small bowl, break bread into the milk, and allow to sit until milk has all been absorbed into the bread.

Run Mortadella through a food processor to grind, do not pulverize, just a fine grind will do.

Add ground beef, Mortadella, onion, egg, and cheese into a bowl; mix well with your hand. Squeeze the bread gently to drain excess milk, add bread and parsley, salt, and pepper to the bowl. Mix it in gently.

Form into a loaf and place on a prepared sheet pan, place this into a hot oven for 15 minutes then reduce heat to 350oF and pour tomatoes over meatloaf bake 20 minutes more.

*Alternatively, shape into a loaf, dredge in flour and place in olive oil in a large skillet over high heat. Brown on all sides, turning as needed until a crust has formed. Reduce heat to medium and cover. Cook 15-20 minutes. Remove cover, pour tomatoes over meatloaf, and cook another 15 minutes.

Whichever method of cooking you choose for cooking; this meatloaf will turn out perfect and fantastico! Serve with any risotto and Itlaiano pane (Italian Bread).

No one will walk away from the table hungry when served this delightful Italian meatloaf and the trimmings above; a fabulous Italian style meal with all the comforts of home!

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