Italian Meatloaf With Potatoes Polpettone Con Patate Recipes

POLPETTONE - ITALIAN MEATLOAF

Steps:

• In a large bowl mix all the ingredients together besides the provolone cheese and olive oil. The mixture should be soft, perfectly blended together, and should not stick to the sides of the bowl. Add a little more breadcrumbs or milk if necessary.
• Place the mixture on a sheet of kitchen paper and form a rectangle. Arrange the cubed cheese onto the center.
• Roll the meat with the help of the parchment paper to form a log. Make sure it's well sealed on all sides. Roll it in the parchment paper and twist the ends to form a large candy.
• Transfer the meatloaf in the fridge and let it rest for 15 minutes.
• Preheat oven to 350°F (175°C) and arrange the oven tray onto the middle shelf.
• Transfer the meatloaf onto a baking sheet and bake it in the oven for 30 minutes. After this cooking time, the meatloaf will have released some liquid, but it's totally ok.
• Remove the parchment paper, drizzle the top of the polpettone with olive oil, then place it back in the oven for a further 10 minutes.
• Check if the meat is done with a meat thermometer, if it reaches 155°F/68°F you can safely remove it from the oven. Let the polpettone rest for about 15 minutes, then slice it and serve with your favourite sides.

ITALIAN MEATLOAF WITH POTATOES - POLPETTONE CON PATATE

Steps:

• Place ground beef in bowl with all ingredients except mashed potatoes, Provolone cheese, Ricotta or cottage cheese, and olive oil. Mix thoroughly.
• Grease 8 x 10 inch oblong or 9 x 9 inch square casserole with 2 T olive oil.
• Mix together mashed potatoes with Ricotta or cottage cheese.
• Pat half the meat mixture over bottom of casserole. Spread mashed potato/Ricotta mixture over this, but do leave at least 1/2 inch border around the edges free. Sprinkle with shredded Provolone - leave at least 1/2 inch border around the edges free. Cover with remaining meat mixture and press down edges so that potato cheese mixture does not seep out during baking.
• Drizzle with remaining olive oil and bake at 350 F for 1 hour or until golden brown. Let stand 10 minutes before serving.
• There may be mashed potato/ricotta cheese mixture all around the edge of the casserole when done depending on how well it was sealed. You can serve this separately or serve right next to the meat loaf.