Go Back
+ servings
polpettone with hard boiled eggs surrounded by roast potatoes in casserole dish
Print

Polpettone with Hard Boiled Eggs (Italian Meatloaf)

Polpettone with Hard Boiled Eggs is my mom's delicious Italian style meatloaf filled with hard boiled eggs and cheese for a beautiful presentation. The perfect family dinner delicious any time of year!
Course Main Course
Cuisine Sicilian-Italian
Keyword meatloaf with hard boiled eggs in the center, polpettone with hard boiled eggs
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Servings 6 -8 servings
Calories 894kcal

Ingredients

For the meat mixture

  • 1 kg ground meat trio (veal, beef and pork) just over 2 pounds
  • 1 1/2 cups crumb from day old bread torn into small pieces
  • 1/4 cup milk
  • 1/2 cup grated Parmigiano cheese (or combined Parmigiano and Pecorino Romano cheeses)
  • 1/4 cup fresh parsley chopped
  • 2 large eggs
  • 1 small garlic clove finely minced
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper

For the filling

  • 4 large hard boiled eggs
  • 1 1/2 cups mozzarella or Caciocavallo cheese grated or sliced thinly

For the topping:

  • 6 slices pancetta (about 60 grams)

For the potatoes

  • 500 grams potatoes, peeled and cubed (just over 1 pound)
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

  • In a small sauce pan bring 4 eggs and a generous amount of salt to a boil. Lower to a simmer and cook for 10 minutes. Set aside to cool before peeling.

Prepare the meat mixture

  • Place the breadcrumbs in a small bowl, add milk and toss to soak all of the bread. Set aside.
  • In a large mixing bowl combine the ground meat, the breadcrumbs soaked in milk; grated Parmigiano/Pecorino Romano cheeses; chopped parsley; eggs; garlic and salt and pepper. Use your hands to mix until all ingredients are well combined.

To assemble

  • Preheat oven to 350F.
  • On a large sheet of parchment paper flatten the meat mixture into an approximate 12 x 10 inch rectangle. Cover with grated mozzarella or Caciocavallo cheese and place the hard boiled eggs about 1/3 of the way up from the long edge facing you. 
  • Holding the parchment paper begin rolling the meatloaf as tightly as possible.  End with the seam side down.
  • Transfer to a rectangular or oval casserole dish, seem side down. Top with overlapping slices of pancetta.
  • Toss cubed potatoes with olive oil, salt and pepper and place on each side of the meatloaf.
  • Bake for one hour and let rest for ten minutes before slicing. Serve hot.

Notes

  • The pancetta can be replaced with 3 or 4 strips of bacon.
  • Add a layer of sautéed spinach with garlic over the meat mixture before adding the grated mozzarella or Caciocavallo.
  • Be sure to evenly coat the cubed potatoes in olive oil to ensure they cook thoroughly.
  • Keep leftovers in the refrigerator for up to 3 days.
  • Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition

Calories: 894kcal | Carbohydrates: 36g | Protein: 52g | Fat: 59g | Saturated Fat: 22g | Cholesterol: 343mg | Sodium: 1175mg | Potassium: 1003mg | Fiber: 3g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 20mg | Calcium: 370mg | Iron: 6mg