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Try SavoraPolpettone | Italian Stuffed Meatloaf
An elevated Italian meatloaf, or 'polpettone', stuffed with prosciutto cotto, provola cheese, and hard-boiled eggs for a show-stopping centerpiece.
Recipe adapted from: pastagrammar.com
Ingredients
- ground beef1 pound
- Parmigiano Reggiano cheese, grated2 ounces
- pecorino cheese, grated2 ounces
- bread crumbs1 cup
- or 5 large eggs4
- Salt and freshly ground black pepper
- prosciutto cotto or ham, thinly sliced3 1/2 ounces
- provola cheese, thinly sliced3 1/2 ounces
- hard-boiled eggs, sliced3
- Extra-virgin olive oil
- white wine1 cup
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In a large bowl, combine the ground meat, grated cheeses, bread crumbs, and 4 eggs with a generous sprinkle of salt and pepper and mix well.
Adjust the consistency: if the mixture is too sticky, add more bread crumbs; if it is dry and crumbly, mix in a 5th egg.
Preheat the oven to 410 °F (210 °C).
Tear off a large sheet of parchment paper (about 24 inches) and press the meat mixture flat into a large rectangle on the paper, leaving a 2-inch border.
Arrange a layer of prosciutto cotto on the meat, followed by a layer of sliced cheese and the sliced hard-boiled eggs.
Using the parchment paper to help lift the edges, roll the meat up widthwise into a long sausage shape. Press the ends and edges shut to seal the filling.
Wrap the meat in the parchment paper and twist the ends closed like a candy wrapper.
Place the wrapped polpettone in a baking tray and bake for 30 minutes.
Remove from the oven, carefully unwrap and remove the parchment paper.
Drizzle the meatloaf with olive oil and pour the white wine into the bottom of the pan.
Bake for an additional 15 to 20 minutes until the top is browned.
Let cool for 5 minutes before slicing and serving.
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