Sicilian meatloaf
Delicious meatloaf for the family
Serves
7 - 8
Prep Time
20 mins
Cook Time
1 hr 15 mins
Looking to elevate your meatloaf game? Our Sicilian-inspired polpettone is the ultimate upgrade. This classic Italian dish Polpettone, meaning "meatloaf," features a seasoned minced meat mixture, flattened and filled with blanched greens, ham, cheese, and boiled eggs. Unlike traditional meatloaf, it's rolled and cooked free-form, but we suggest using a loaf tin for easier handling and a perfect result.
Our version uses silverbeet, mortadella, and provolone, but feel free to substitute with spinach, ham, prosciutto, cheddar, gruyere, or mozzarella. Despite its sophisticated appearance, this recipe is simple and feeds a crowd. For a quicker option, skip the stuffing, form the meat mixture into meatballs, and serve with tomato sauce and vegetables.
This delicious meatloaf is sure to impress, enjoy a slice of Sicily at home with this hearty, flavourful dish!
This recipe is courtesy of Lazy Sunday Club.
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ShareIngredients
1kg Quality Mark beef mince
olive oil
for greasing125g breadcrumbsi
1 onion
very finely chopped2 cloves garlic cloves
finely grated100g (1 cup) grated Parmesan cheese
2 large eggs
grated zest of 1 lemon
2 tsp dried oregano
1½ tsp each salt and pepper
½ tsp grated nutmeg
a pinch ground cloves
1 bunch silverbeet
stems and tough veins removed100g hami
thinly sliced5 eggs
hard boiled100g Provolone cheese
finely sliced
Method
Preheat the oven to 200˚C. Brush the base and side of a large (about 28 x 12cm) loaf tin with olive oil.
For the meatloaf, combine all the remaining ingredients in a large bowl. Using clean hands, mix to combine well.
Line a large board or work surface with a piece of baking paper, about 35cm long. With a long edge facing you, place the meatloaf mixture on the paper, then use your hands to pat it out into an evenly thick rectangle about 36 x 30cm.
Meanwhile, for the filling, quarter-fill a large saucepan with water and bring it to the boil. Add the silverbeet leaves, push them into the water, then cover the pan and cook for 5 minutes or until tender.
Drain well, cool under running water, then use your hands to wring out as much liquid as possible. Transfer to a clean tea towel and wring again to make sure it’s as dry as possible. Finely slice the silverbeet.
Place the ham / mortadella in a neat layer over the meatloaf mixture, tearing it to fit if necessary, then scatter over the silverbeet.
Place the eggs in a line along the long edge facing you, about 8cm from the edge. Scatter over the provolone, breaking pieces to spread it evenly.
Using a spatula to help ease the meat layer away from the paper, carefully start rolling the meatloaf up over the eggs like a swiss roll until it forms a neat log. Don’t worry if the meat layer tears a bit; just take a bit of mixture from the ends of the roll to patch up any holes.
Gently push the log into a roll about 28cm long, then, working quickly, carefully transfer the meat loaf to the loaf tin. Press down on the top so it’s even.
Bake for 45-50 minutes or until the juices run clear when pierced with a metal skewer.
Remove from the oven, carefully pour off any excess liquid that has accumulated, then stand in the tin for about 20 minutes to firm.
Turn out onto a board, slice with a sharp serrated knife, then serve warm or at room temperature. Meatloaf will keep, refrigerated, for up to 4 days.
Nutrition Information per Serving (284g)
This nutrition analysis is based on 8 serves.
