It's like a giant stuffed meatball with lots of surprises inside this rolled ground beef.
It's truly a gourmet version of any kind of meatloaf and I have step-by-step instructions it's really easy to do and such a show-stopper to serve!
This is served with a homemade marinara tomato sauce and not ketchup like the American version.
The dish originated from my mom's region in Bari Italy and this is how her family taught her to make it.
There are several versions and just about every Region in Italy does theirs just a little differently.
If you love meatloaf this will wow your family and guests for sure in the presentation.
Scroll down to the recipe card to print off the instructions all the way to the bottom of the page.
Fun To Eat
First of all, you have to like a boiled egg, it's like a fun surprise when you cut into it.
The stuffing is superb, amazing gourmet-style meatloaf that will wow your family and friends. It's easy to make and so impressive.
Impress Your Family and Friends
The eggs are in the center when you cut it along with ingredients such as spinach or escarole. Many of the time strips of pancetta are placed over the top for extra flavor or bacon.
When we wanted something extra special to serve guests this would be on the table. Most of the time it would be served around a holiday as a treat.
It's easy to make on any weeknight and the perfect comfort food on a chilly night.
If you are looking for an original Italian Style Meatloaf try this recipe. Or these fun meatloaf cupcakes.
Simple To Make
It looks more complicated than it is.
My step by step photos will help you see how easy this is to put together.
You really won't need anything more to serve except maybe some potatoes you love.
Easy Instructions
I tried to photograph every step to help you visualize how easy this is to make.
It can look intimidating but I promise you it will be over-the-top gourmet but easy to make!
Shopping List
- Boiled eggs or enough to place across the size of your meat mixture spread out
- fresh or frozen spinach sauteed in olive oil or boiled escarole drained and seasoned with salt, pepper, and fresh garlic 1 minced clove
- Grated Romano cheese
- Slices of thick Hot Capicola or Sweet (or use prosciutto, soppressata) around 6 to 7 slices
- Slices of thick mozzarella or provolone
- Ground Round Beef or Chuck ( as much for your family size) four people needs 1 1/2 pounds
- slices of day-old bread crust off soaked in water then water squeezed out of the bread
- Italian style breadcrumbs
- chopped fresh garlic
- chopped fresh parsley
- Salt pepper to taste
- large eggs
- canned tomato sauce or homemade marinara which we use
- thin slices of rolled pancetta or bacon
- Optional: sliced mushrooms and sliced bell peppers
Other Meats You Can Use:
- Ground Pork
- Ground Round
- Ground Turkey
- Ground Chicken
- Ground Venison
- A mixture of ground pork, veal and ground sirloin
Tools You Will Need
- Wax paper or plastic wrap
- Oil sprayed Pan to bake in fit the size of your meatloaf
- I use a 2 1/2 inch deep 13x 9 nonstick porcelain dish
- knife
- bowls
- measuring spoon and measuring cups
Suggestions
- You can change it up with whatever you like around it, peppers, and mushrooms are our favorite.
- Try adding small baby potatoes around the meat and bake them if you love potatoes.
- Pepperoni, cooked Italian sausage, hot capicola, and prosciutto are all great for stuffing alternatives
- Spinach, escarole, and arugula are all perfect for another layer
- Adding any kind of sliced cheese you prefer, provolone, Havarti, mozzarella any good melting cheeses work well
- Make sure you season the meat to taste if you would like a little heat try adding chopped hot peppers to the meat mixture or red pepper flakes
Tips:
- Make sure the meat is super cold
- All ingredients used should be cooled off using like spinach and eggs
- Use any kinds of cheese you prefer, cheddar and provolone work great and have a stronger taste than mild cheese
- This can be made and frozen
- Leftovers are great in a sandwich
A Big Stuffed Meatball
Polpettone, known as meatloaf in America, is made in various regions in Italy and in so many different ways.
It resembles a great big stuffed meatball.
Here in America, it is served with ketchup, and in Italy on with tomato sauce.
But meatloaf in Italy is not like meatloaf in America and it is stuffed with many different ingredients from the various regions in Italy.
This version is the way Mom made it from Bari, Italy.
Season the Meat First
As long as the meat is seasoned first anything can go inside.
My kids are big big fans of cheese.
Sometimes that's all I add to the middle. I like to use cheeses that easily melt.
I usually do use a blend of mozzarella, and provolone.
Italian Stuffed Meatloaf Recipe Pin for later
Polpettone Italian Stuffed Meatloaf
Yield: 8
Prep time: 25 MCook time: 1 hourTotal time: 1 H & 25 M
This is a stuffed meatloaf called Polpettone and it's the gourmet version of Italian style and not American meatloaf. This version comes from the Region of Bari, Italy and my mom's recipe stuffed with hard-boiled eggs.
Ingredients:
- 4 to 5 Boiled eggs or enough to place across the size of your meat mixture spread out
- 1 10 ounces bag of frozen spinach sauteed in olive oil or boiled escarole drained seasoned with salt, pepper, and fresh garlic 1 minced clove
- Grated Romano cheese
- Slices of thick Hot Capicola or Sweet (or use prosciutto, soppressata) around 6 to 7 slices
- Slices of thick mozzarella or provolone
- Ground Round Beef or Chuck ( as much for your family size) four people needs 1 1/2 pounds
- 4 slices of day-old bread crust off soaked in water then water squeezed out of the bread
- 1/2 cup Italian-style breadcrumbs
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh parsley
- Salt pepper to taste
- 2 large eggs
- 12-ounce can of tomato sauce or homemade marinara which we use
- 3 to 4 thin slices of rolled pancetta or bacon
- Optional: sliced mushrooms and sliced bell peppers
- 1/2 cup Red Wine like Merlot or Cabernet
- Tools needed to roll out:
- Wax paper or plastic wrap
- Oil sprayed Pan to bake in fit the size of your meatloaf
- ( I use a 2 1/2 inch deep 13x 9 nonstick porcelain dish)
- Garnish:
- Granulated Garlic
- Parsley
- Grated Cheese
Instructions:
- Mix the ground beef, eggs, squeezed bread, 2 eggs, bread crumbs, 1/2 cup grated cheese, salt, pepper to taste, garlic, and parsley in a large mixing bowl.
- Spread this out into a 2-inch thick square or circle onto parchment paper or a very well oiled casserole dish.
- First spread the sauteed spinach or escarole in the center middle end to end. Then the ham of choice, cheese, eggs on top.
- I sprinkle it all with grated cheese, parsley, and granulated garlic for more flavor.
- Top this will the rest of the meat roll sealing sides until you cover all open spots.
- If using vegetable place around the meat.
- Pour sauce on top around 1/2 cup sprinkle with more grated cheese and fresh parsley or dried and optional wine on the bottom of this casserole.
- Lay the pancetta over the top.
- Bake at 350-degree hot oven until browned around 1 hour depending on how thick and big this is.
- Use more sauce if it started to dry out while baking or more wine.
Italian Stuffed Meatloaf Recipe Pin for later
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Disclosure: This recipe was originally shared in 2016. It was edited and re-published in 2020.