Italian · Dinner
Pancetta-Wrapped Italian Meatloaf
Polpettone al Forno
A pan-Italian Sunday meatloaf of beef and pork mixed with milk-soaked bread, Parmigiano, and herbs, wrapped in pancetta and baked over a bed of potatoes and onions in a wine-tomato sauce.
$$
20 minsPrep
60 minsCook
80 minsTotal
EasyLevel
Nutrition per serving
580Calories
38gProtein
28gFat
35gCarbs
3gSugar
4gFiber
720mgSodium
105mgChol
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Instructions
1
Prep
Soak 60g torn bread in 120ml milk for 5 minutes, squeeze gently. Combine soaked bread, 360g beef, 120g pork, 2 beaten eggs, 40g Parmigiano, minced garlic, parsley, thyme, salt, pepper, nutmeg. Divide mixture in half and shape into two 12cm oval loaves. Lay 4 pancetta slices over each loaf in overlap. Toss 400g potato chunks and onion wedges with 4 tbsp oil, salt, and rosemary.
2
Roast 1
Preheat oven to 200°C (390°F). Spread vegetables in a large ovenproof skillet, nestle both polpettone loaves pancetta-side up on top. Roast 25 minutes at 200°C until pancetta browns and vegetables soften.
3
Braise
Pour 240ml wine, 200ml stock, and 4 tbsp passata around (not over) the polpettone. Stir vegetables to coat. Roast 30 minutes more at 200°C, basting twice with pan juices, until polpettone reaches 70°C at center and pancetta crisps.
4
Rest and plate
Rest polpettone 5 minutes. Slice each loaf into thick slices. Arrange on plates with potatoes and onions. Spoon pan juices over everything. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) ground beef chuck
- 120g (4.2 oz) ground pork shoulder
- 60g (2.1 oz) stale white bread
- 120ml (1/2 cup) whole milk
- 2 eggs
- 40g (1.4 oz) Parmigiano Reggiano
- 2 garlic cloves
- 2 tbsp flat-leaf parsley
- 2 tsp fresh thyme leaves
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- Pinch grated nutmeg
- 80g (2.8 oz) pancetta
- 400g (14.1 oz) waxy potatoes
- 1 medium red onion
- 4 sprigs fresh rosemary
- 4 tbsp olive oil
- 240ml (1 cup) dry white wine
- 200ml (3/4 cup + 1 tbsp) chicken stock
- 4 tbsp tomato passata