Polpettone With Spinach and Provolone
Polpettone, Italy’s elevated take on meatloaf, redefines comfort food with its irresistible blend of flavors and textures. Packed with tender meats, vibrant herbs, and a decadent spinach and cheese filling, this dish is both rustic and refined.
Unlike the classic American meatloaf, polpettone offers a dynamic twist. The combination of mortadella, provolone, and a hint of nutmeg creates a savory depth that’s akin to a terrine, yet easier to prepare and perfect for sharing.
Whether served warm or cold, this centerpiece-worthy dish delights at family gatherings or dinner parties. Its rich, layered flavors make it a standout, celebrating Italian culinary artistry with every bite.
Polpettone With Spinach and Provolone: Key Ingredients
Ground Beef, Pork, and Veal (or Turkey)
A robust trio that forms the flavorful foundation of this Italian masterpiece, offering a perfect balance of richness, tenderness, and depth.
Fresh Herbs
Rosemary, thyme, sage, and parsley create an aromatic medley, elevating the meat with earthy and vibrant notes.
Spinach
Blanched and chopped, it adds a burst of freshness, vibrant color, and a wholesome, nutrient-rich layer to the filling.
Provolone Cheese
Melts beautifully within, delivering a creamy, tangy richness that complements the savory meat and herbs.
Mortadella or Prosciutto
A luxurious touch, lending a delicate smokiness and smooth texture that enhances the overall complexity.
Day-Old Bread Soaked in Cream
The secret to polpettone’s moist, tender texture, ensuring every bite is rich and satisfying.
Parmesan Cheese
Grated and folded into the mix, it deepens the dish with its unmistakable nutty and salty profile.
Hard-Boiled Eggs
Nestled within the loaf, they provide a visual and textural surprise, embodying tradition and hearty satisfaction.
Recipe Tips for Polpettone With Spinach and Provolone
- Master the Meat Mixture
The key to a tender, flavorful polpettone lies in balancing your meat mix. Use a combination of beef, pork, and veal (or turkey) for a perfect blend of richness and texture. Soaking the bread cubes in cream ensures moisture, while the fresh herbs and Parmesan deepen the flavor. Knead the mixture gently to avoid overworking, which can make the meat dense. - Perfect the Rolling Technique
Rolling the polpettone can be tricky, but parchment paper is your best friend. Lay the seasoned meat mixture flat, layer the fillings evenly, and use the parchment to guide the roll. Ensure the seam is well-pinched to keep the filling intact, and press firmly for a uniform shape. Refrigerating the roll briefly before baking helps it hold its shape. - Customize Ahead for Convenience
This recipe shines as a make-ahead dish. Assemble the polpettone up to 24 hours in advance and store it refrigerated. Bring it to room temperature before baking for even cooking. It’s also freezer-friendly—freeze before or after baking for a ready-to-enjoy meal later.
What to Serve With Polpettone
- Rustic Roasted Vegetables
Pair polpettone with a medley of roasted carrots, zucchini, and bell peppers. Their natural sweetness and slight char balance the savory, herbaceous flavors of the dish. - Creamy Mashed Potatoes
Classic mashed potatoes, enriched with butter and cream, make an excellent accompaniment. Their creamy texture complements the hearty polpettone and soaks up its juices beautifully. - Fresh Arugula Salad
A crisp, peppery arugula salad dressed with lemon vinaigrette offers a refreshing contrast. Add shaved Parmesan or toasted pine nuts for extra flair.
FAQ
1. Can I substitute the meats in this recipe?
Yes, you can customize the mix to suit your taste. While beef, pork, and veal offer the best balance, ground chicken or turkey can be substituted for a lighter version.
2. How do I prevent the polpettone from falling apart?
Ensure the meat mixture is thoroughly kneaded, and the seam of the roll is tightly sealed. Chilling the roll before baking can also help it hold its shape.
3. Can I prepare polpettone in advance?
Absolutely! Assemble it up to 24 hours ahead and refrigerate. Alternatively, bake it fully, cool, and store it for up to three days. Serve it warm or chilled.
4. Is it possible to freeze polpettone?
Yes, polpettone freezes well. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight and bake as directed or reheat before serving.
Polpettone With Spinach and Provolone
Ingredients
- Ground beef
- Ground pork
- Ground veal or turkey
- Day-old bread crusts removed, cubed
- Heavy cream
- Kosher salt
- Coarsely ground black pepper
- Pinch of cayenne pepper
- Grated nutmeg
- Chopped rosemary thyme, sage, and parsley
- Grated Parmesan cheese
- Lightly beaten eggs
- Hard-boiled eggs peeled (8-minute cooked)
- Thinly sliced mortadella or prosciutto
- Blanched spinach roughly chopped and pressed dry
- Provolone or caciocavallo cheese sliced thinly
- Fine dry bread crumbs preferably homemade
Instructions
- Step 1
- Place the bread cubes in a small bowl, submerge them in heavy cream, and allow the mixture to sit for approximately 10 minutes, ensuring the bread softens completely.
- Step 2
- Combine the ground beef, pork, and veal in a large mixing bowl. Season the meat with kosher salt, black pepper, cayenne, and nutmeg. Mix in the chopped rosemary, thyme, sage, and parsley. Add the grated Parmesan and blend thoroughly using your hands. Incorporate the soaked bread cubes, along with any remaining cream, and beaten eggs. Knead the mixture until all components are fully integrated.
- Step 3
- Preheat your oven to 350°F (175°C). Line a baking sheet, roughly 12 by 18 inches, with parchment or aluminum foil. Flatten the meat mixture over the lined sheet, forming a rectangle slightly smaller than the sheet’s dimensions. Arrange slices of mortadella atop the meat, followed by an even layer of spinach. Break the provolone slices into small pieces and scatter them across the surface. Conclude by evenly distributing chunks of hard-boiled egg over the layers.
- Step 4
- Using the parchment paper to assist, roll the meat mixture into a tight cylinder with the filling inside. Begin by lifting one long edge of the parchment, rolling the meat halfway, and pressing down lightly. Repeat the process with the opposite side, overlapping the meat slightly. Pinch the seam together to seal. Dust the cylinder evenly with half the bread crumbs. Secure the ends by twisting the parchment, shaping the mixture into a firm roll. Transfer the cylinder seam-side down to a deep baking dish or roasting pan, remove the parchment, and press gently to form a loaf with rounded edges. Apply the remaining bread crumbs across the top and sides. Refrigerate the prepared roll for several hours or overnight if desired.
- Step 5
- Bake the polpettone in the preheated oven for 40 to 45 minutes, or until the internal temperature reaches 140°F (60°C). Allow the dish to rest for 10 minutes before slicing into 1-inch-thick portions. Serve warm. Alternatively, cool to room temperature, refrigerate, and slice thinner if serving cold. The polpettone can be refrigerated for up to three days.
