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Angelina’s Polpettone (Angelina’s Meatloaf) Recipe

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Angelina’s Polpettone (Angelina’s Meatloaf)
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Ingredients

  • 1 kg (2 lbs) chopped beef, veal and/or pork, in equal amounts
  • 100g (3-1/2 oz) grated parmesan cheese
  • 2 large slices of good bread, preferably homemade, soaked in water, squeezed dry and shredded
  • 3-4 clove of garlic, finely minced into the bowl, finely chopped garlic
  • 1 kg (2 lbs) chopped beef, veal and/or pork, in equal amounts
  • 100g (3-1/2 oz) grated parmesan cheese
  • 2 eggs
  • 2 large slices of good bread, preferably homemade, soaked in water, squeezed dry and shredded
  • 3-4 clove of garlic, finely minced into the bowl, finely chopped garlic
  • A sprig or two of parsley, finely minced
  • Salt
  • Freshly ground pepper
  • For the stuffing:
  • A ball of mozzarella or scamorza, sliced
  • For garnish:
  • Potatoes, left whole if small or otherwise peeled or cut into wedges, as many as you like
  • A few cherry tomatoes (optional)
  • A splash of white wine
  • (c) Frank Fariello

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