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italian meatloaf polpettone recipe

Italian Stuffed Meatloaf (Polpettone)

A classic Italian-style meatloaf filled with melty cheese, baked gently in parchment for a juicy center, then finished uncovered for a golden top. Simple, comforting, and perfect for family dinners or make-ahead meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

Meatloaf
  • 2 lb 900 g ground meat (beef only, or beef/pork/veal blend, about 15–20% fat)
  • 1 cup breadcrumbs or stale bread torn
  • ½ cup milk add more if needed
  • 2 large eggs
  • ¾ cup grated Parmigiano Reggiano
  • 2 cloves garlic minced
  • 2 tbsp chopped fresh parsley
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Pinch of nutmeg
  • Pinch of cayenne optional
  • 2 tbsp olive oil for finishing
Filling (choose one or mix)
  • 6 –8 oz provolone or mozzarella cut into cubes
  • OR 3 hard-boiled eggs peeled
  • Optional add-ins: sautéed spinach well squeezed dry, roasted peppers, mortadella or prosciutto

Method
 

Preheat oven
  1. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
Soak the bread
  1. Place breadcrumbs or torn bread in a bowl. Add milk a little at a time until soft, not soggy.
Mix the meat
  1. In a large bowl, add ground meat, soaked bread, eggs, Parmesan, garlic, parsley, salt, pepper, nutmeg, and cayenne.
  2. Mix gently by hand until just combined, like making meatballs.
Shape the loaf
  1. Spread the meat mixture into a rectangle on parchment paper.
Add the filling
  1. Lay cheese (or eggs) down the center in a straight line. Keep filling away from the edges.
Roll and seal
  1. Use the parchment to roll the meat into a tight log. Seal the edges well. Twist parchment ends closed.
Bake wrapped
  1. Place the wrapped loaf on a tray. Bake 30 minutes.
Unwrap and finish
  1. Carefully open the parchment. Drizzle olive oil over the top.
  2. Return to oven and bake 10 more minutes, until lightly golden.
Check temperature
  1. Internal temperature should reach 155°F / 68°C.
Rest and slice
  1. Let rest 10–15 minutes before slicing. Serve with pan juices or warm tomato sauce.

Notes

  • Mixing gently is key. Overmixing makes the loaf dense.
  • Parchment paper keeps the meat moist and helps it hold shape.
  • Resting time is important—cutting too early will cause juices to run.
  • You can shape the loaf a day ahead and bake straight from the fridge.
  • Leftovers keep well for 2 days or freeze up to 3 months.