Angelina’s Polpettone (Angelina’s Meatloaf) Recipe

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
View Full Recipe at Memorie di Angelina