Italian Style Meatloaf - Polpettone

With Italian flavors like pancetta, basil, Parmesan and lots of marinara sauce, this meatloaf tastes like the best giant meatball.

Course Dinner Ideas

Cuisine Italian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 165

1 slice of bread lightly toasted then ground into breadcrumbs in the food processor to yield ⅔ cup of breadcrumbs
½ cup (118 ml) whole milk
1 tablespoon olive oil
¾ cup (⅓ pound/170 grams) pancetta or unsmoked pork belly
¾ cup (110 grams) onion chopped
2 garlic cloves finely chopped
¾ cup (90 grams) carrot finely chopped
¾ cup (90 grams) celery finely chopped
2 pounds (1 kg) ground/minced beef
1 ½ tablespoons fresh basil chopped
¼ cup (70 grams) Parmesan cheese
½ teaspoon dried oregano
2 tablespoons fresh basil chopped
1 large egg beaten
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ cups (354 grams) marinara/pasta sauce divided in half

Preheat oven to 400°F/200°C.
Lightly oil a large rectangle, high sided casserole dish. I use a 9 x 13-inch (23 x 33 cm).
To a sauté pan add the oil over medium heat. Add the pancetta, onion, garlic, carrot and celery. Cook until the vegetables soften and the pancetta slightly crisp.
Transfer to a bowl and allow to cool.
To a mixing bowl add the breadcrumbs and milk, and leave for until all the milk is soaked.
Once the pancetta mix is cool, add the ground beef, bread and milk mix, Parmesan, oregano, basil, egg, salt and pepper and half of the marinara sauce. Mix until everything is well combined.
Add to the casserole dish and mold into a meatloaf shape, about 10 x 5-inches (25 x 13 cm).
Top with the remaining marinara sauce.
Bake for about 1 hour, or until a thermometer when inserted into the center reaches 165°F/75°C.
Remove from the oven and allow to rest for 10 minutes before slicing and serving. Serve with extra marinara sauce