Recipe of Homemade Polpettone (Stuffed Meatloaf)
Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Homemade Polpettone (Stuffed Meatloaf). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Polpettone (Stuffed Meatloaf), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Polpettone (Stuffed Meatloaf) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Polpettone (Stuffed Meatloaf) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can cook Polpettone (Stuffed Meatloaf) using 14 ingredients and 6 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Polpettone (Stuffed Meatloaf):
- 4 slice day old italian bread
- 1/2 cup milk
- 1 lb ground sirloin
- 1/2 lb ground pork
- 1 each clove garlic chopped
- 1 large egg beaten
- 1/2 cup parmigiano-reggiano grated
- 1/4 cup chopped fresh flat leaf parsley
- 1 tsp salt
- 1 fresh ground pepper
- Stuffing
- 3 oz sliced prosciutto
- 3 oz provolone chopped
- 3 hard cooked eggs
Instructions to make Polpettone (Stuffed Meatloaf)
- preheat oven to 350. oil 13x9x2 inch baking pan
- tear bread into small pieces. soak bread in milk until soft. squeeze out excess milk
- in large bowl combine soaked bread, beef, pork, garlic, beaten egg, grated cheese, parsley, salt and pepper to taste
- sprinkle large sheet of waxed paper with water. pat the meat mixture out to form a rectangle about 1/2 inch thick. arrange the prosciutto slices on top of the meat. scatter the provolone on top of the prosciutto. arrange the hard cooked eggs in a row lengthwise down the center.
- lift one long side of the paper and carefully roll up the meat, enclosing the filling and peeling off the paper as you go. pinch the ends of the meat roll closed to seal in the filling. transfer the roll to the prepared pan seam side down.
- bake 1 hour and 10 minutes. let cool 10 minutes before slicing.
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