Italian Meatloaf

Italian Meatloaf - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Your Family Will Love This Twist on a Classic

I’ve never been a fan of meatloaf (polpettone), not really my thing. But this is a different story!

This Italian Meatloaf Wrapped in Pancetta is a dish that is sure to please any Italian food lover. The Italian meatloaf is made with a mix of beef and pork, some vegetables and a few secret ingredients keeping it juicy and super tasty. It is then wrapped in pancetta and cooked until it is super juicy and crispy on the outside.

This version a little like an arancini whereby it contains a small piece of mozzarella cheese that oozes out from the centre. This recipe is sure to become a family favourite for both meatloaf lovers and otherwise. Perfect for the festive season and to impress your guests!

I like it with buttery roasted potatoes and green vegetables like green beans or asparagus. But you could also serve it with a salad.

Enjoy Italian Meatloaf Wrapped in Pancetta with your friends and family today!

Ingredients

For the meatloaf
1.5lbs - 700g ground beef (20% fat)
10.5oz - 300g ground pork (15% fat)
Salt and pepper
½ cup milk
3 large slices crustless brown bread
1 medium grated carrot
4oz - 120g button mushrooms (approx.4 large)
2 shallots
2 large cloves garlic crushed
1 tsp dried oregano
½ tsp fresh or dried rosemary
3oz - 90g grated pecorino cheese (1 cup)
½ cup chopped parsley
2 whole eggs (large)
7oz -200g pancetta strips around 34 pieces
10oz - 290g Mozzarella cheese
For the sauce
Fresh basil leaves
Marinara sauce (See my recipe)

Steps

Step 1
Remove the crust from the bread, tear up the crumb and soak in the milk, set aside.
Step 2
In a mixing bowl, add the combined minced meats, salt and pepper, bread soaked in milk (milk squeezed out). Add grated carrot, grated mushrooms, finely chopped shallots, minced garlic, dried oregano, finely chopped rosemary, grated pecorino cheese, chopped parsley and two whole eggs. Mix well using your hands.
Step 3
Lay one or two overlapping large sheets of plastic cling wrap on a clean work surface. Place two overlapping rows of pancetta width wise on top. Make sure the second row of pancetta overlaps the first ones. Repeat step until completed.
Step 4
Place the meatloaf mixture in the centre and on top of the pancetta. Gently flatten it into a rectangle shape. Place the cut mozzarella cheese batons along the centreline of the meat. Fold back the meat over the cheese into a large log containing the cheese in the middle. Make sure there are no gaps.
Step 5
Pick up one side of the cling film and wrap the pancetta all around the meatloaf. Repeat with other side and roll it firmly and twist the ends. Wrap again in kitchen foil for a firmer roll. Place in fridge for at least 2 to 3 hours. Ideally overnight.
Remove the meatloaf and place on your work bench. Using kitchen twine, tie the meatloaf firmly. Start with one length wise and then one in the centre width wise. Then 3 more on each side evenly spaced.
Step 6
Bake in pre heated oven for 60-80 min at 350°F – 180°C
until cooked through and crispy on the outside. (In my convection oven 60 minutes was more than ample)
Step 7
Once cooked, remove the meatloaf from the oven and let it rest for 20-30 minutes. Cut away cooking twine and slice into portions.
Step 8
Serve with Marinara tomato sauce, mixed with freshly torn basil leaves. Garnish with fresh rosemary.

Recipe tags: meatloaf, polpettone

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