Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Polpettone (Italian Meat Loaf) with Mortadella and Ricotta

Polpettone (Italian meat loaf) with Mortadella and Ricotta


  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 05 minute
  • Yield: 4 good-size servings 1x

Description

Polpettone (Italian meatloaf) with Mortadella and Ricotta, is a rich and tasty meat dish that kids and grown-ups will love. Extra-lean ground beef, shredded mortadella, ricotta, Parmigiano, and pistachios are the main ingredients of this Italian delicacy. Cooked in white wine becomes extra tender and juicy!


Ingredients

Scale
  • 500 g organic extra lean ground beef
  • 100 g (4-5 slices) Italian Mortadella shredded
  • 90 g (1/3 cup) Ricotta
  • 50g (1/2 cup) grated Grana Padano or Parmigiano Reggiano
  • 1 large egg, organic free-range
  • 15 g (a large handful) pistachios, finely chopped
  • 2 Tbsp fresh parsley, chopped
  • 1 pinch garlic powder
  • 1 pinch ground cinnamon
  • 3/4 cup of stale crustless bread (broken up into small pieces) soaked in1/8 cup  milk
  • salt and pepper
  • 1/4 cup breadcrumbs for topping
  • 1/4 cup white wine
  • evo  oil for finishing

Instructions

  1. Pre-heat oven to 375° F (190° C).
  2. In a big bowl mix ground beef, shredded mortadella, ricotta, grated Grana Padano, egg, chopped pistachio, parsley, garlic powder, cinnamon, salt, and pepper.
  3. Squeeze milk-soaked bread and add to the mixture. Discard milk. Mix well first with a wooden spoon then with your hands until well incorporated.
  4. Form into a large oval on a plate and coat with breadcrumbs all over completely coating the polpettone.
  5. Drizzle olive oil at the bottom of an oven-safe baking dish, gently place the polpettone in. Finish with a drizzle of olive oil and pour wine all around the polpettone and into the dish. Do not pour the wine on top of the polpettone.
  6. Place in the middle rack of the oven and bake for 50-55 minutes, basting it once or twice with the juices from the dish to keep it moist. Do this until a meat thermometer placed in the middle of the thickest part reads 165° F.
  7. Take out o the oven and let sit 10 minutes before cutting.
  8. Slice and serve with your favorite side dish.

Notes

Recommended side dishes: roasted potatoes, mashed potatoes, sauteed greens (kale, spinach, broccoli rabe, cicoria), and/or a fresh salad.

Any leftovers, the next day make for a great sandwich (panino).

Keep any leftovers in the fridge in a sealed container.

  • Category: Main, Meat
  • Method: Baked
  • Cuisine: Italian
Recipe Card powered byTasty Recipes